val vangi batatachi baaji - brinjal and potato curry

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pinch Ajwain
1 bunch Coriander leaves, chopped
1/2 tsp Cumin seeds
few leaf Curry leaves
5-6 piece Drumsticks
1 cup Eggplant/ Brinjals
1 tsp Freshly ground coconut paste
1/2 tsp Garlic cloves, crushed
1 tsp Goda masala
2-3 number Green chillies, chopped
pinch Hing (asafoetida)
1 piece Jaggery
1/2 tsp Mustard seeds
1 tbsp Oil
1 number Onions, chopped
1 cup Potatoes, cut into pieces
1 tsp Red chilli powder
1/2 tsp Roasted peanut powder
0 Salt to taste
1 tsp Sesame seeds powder, roasted
1/2 cup Tamarind juice
2 number Tomato, chopped
1/4 tsp Turmeric powder
250 grams Val/ Chikkudukaya beans
0 Water as needed
Heat oil in a hot pan, add mustard seeds and they crackle add cumin seeds, ajwain, chopped onions, curry leaves, chopped green chillies, crushed garlic and salt. Cook the onions till they turn slightly golden in colour. Add hing, turmeric, red chilli powder and goda masala. Mix the spices well. Add 1 cup of val beans (broad bean or chikkudukaya), 5-6 pcs of drumsticks, sauté the beans for a minute and then cover the pan with a lid and cook over slow flame for 5 minutes. Add 1 cup eggplant cut into small cubes and 1 cup potatoes, equally cut into small cubes. Add little water and mix all the vegetable nicely. Cover and cook over slow flame for about 5-7 minutes. Remove the lid and add chopped tomatoes, jaggery and mix well. When all the vegetables are well cooked add ½ tsp peanut powder and 1 tsp finely ground coconut paste, 1 tsp sesame seed powder and little tamarind juice. Mix all the ingredients well and cook for few mins. Sprinkle coriander leaves and switch off the flame.