Baby Aubergine Potato Curry

A spicy curry which can be eaten with roti, bhakri or rice. Made with baby aubergines. Should be made with freshly bought ones else they wont cook well. Here goes my recipe.

Ingredients

12-14 baby aubergines or brinjals given a slit on either side, each slit should be on the opposite direction taking care to see that it does not go too deep. Note: The aubergines need to be kept in water refrigerated  for about an hour after splitting so they open up well.
2 potatoes chopped into medium sized squares
3 onions chopped fine
2 tomatoes finely chopped
2 tspn of ginger garlic pounded 
1 tspn chilli powder
2 tspns of goda masala
1/2 tspn sugar 
1 tspn lime juice
Salt to taste
Chopped coriander for garnishing

in a pan take oil, addthe potatoes and aubergines, add 1/2 cup water, 1 tspn goda masala, salt and 1/2 spn of chilli powder, cook coverd till almost done. Remove and keep aside.
In the same pan take some oil add onions, saute till golden, add the ginger garlic, let it turn light brown, add the tomatoes, the remaining masala, chilli powder, salt to taste and also the sugar. Now wait for it to become  a mushy mix, tomatoes should get well mixed, at this stage you can add the potatoes and aubergines. Add water as required, cover and cook till well done. transfer to a serving bowl, decorate with freshly chopped coriander. Your dish is ready to be savoured.