Kandi ginjala koora

Ingredients:

Fresh kandi ginjalu - 2 cups (Boiled)
Chopped Onions -1
Chopped tomatoes -2
Chopped green chillies -4
Salt to taste
Turmeric powder - 1/4 tsp
Red chili powder -1/2 tsp
Coriander powder - 2 tsp
Cumin powder -1/2 tsp
Curry leaves - few
Boiled potatoes -1 (cut into cubes)
Grated coconut (dry or fresh)-1/2 cup
Ginger garlic paste -1/2 tsp
Mustard seeds -1/4 tsp
Coriander leaves - few for garnish
Olive oil - 1 tbsp

Method:

1) In a blender add red chili, coriander, cumin and grated coconut with little bit of water and grind it into a paste and keep aside.
2) Heat oil in a pan and add curry leaves, mustard seeds and once they start to splutter add chopped green chilies and onions and fry till golde brown.
3) Add ginger garlic paste,salt and fry tillraw smell goes away.
4) Add chopped toamtoes and let them cook for 5 to 7 minutes.
5) Add turmeric powder and the coconut mixture and mix well and let it cook for another 5 minutes with lid closed.
6) Add boiled kandi ginjalu and potatoes to the pan and mix well.
7) Let it cook on low flame for another 7 to 10 minutes and garnish with coriander leaves and serve hot with roti or chapati.