Baby Aubergine And Potato In a Semi Dry Gravy

A semi dry curry made of baby aubergines (baingan or vangi) and mildly spiced,eaten with parathas or curd rice.

Ingredients

8-10 baby aubergines slit in the middle on both sides in the opposite way
4 potatoes  peeled and chopped into medium sized cubes
The above vegetables to be kept in water till they submerge for at least an hour before cooking

3 onions chopped fine
2 tomatoes chopped fine
2 tbspns of ginger garlic crushed 
2 tspns of goda masala
Salt to taste
Chilli powder to taste
2 tspns of grated raw mango
2 tspns of grated jaggery
Fresh coriander for garnishing, I like using it while the gravy cooks  too for the aroma to infuse in the dish

Method
In a pan take some oil, add mustard seeds wait till they splutter, add turmeric powder and asafoetida , add the aubergines and potatoes after draining out the water, add salt, chilli powder, the goda masala, some water and keep covered to cook, once cooked transfer to a bowl, now in the same pan take some oil and add the chopped onions saute for a while, add the ginger garlic, wait till this mixture gets cooked well, you can sprinkle little water and add salt  carefully since we already added some to the vegetables, so the ingredients do not burn, now add the tomatoes and the coriander, saute till mushy, add the cooked vegetables, mix well, let this cook well, does not take too long because all the ingredients are already cooked. Transfer to a serving bowl and savour with phulkas, parathas or curd rice.