Gujrati potato, broccoli n brinjal curry

Ingredients

• Potato : 2
• Broccoli : few florets
• Brinjal/aubergine : 1/2 cup
• Dry red chilli : 2
• Curry leaves : 6-8
• Onion : 1
• Green chillies : 2
• Fresh coriander leaves : 1 cup
• Asafoetida/hing : 1/4 teaspoon
• Cumin, mustard, Onion/black cumin & fennel seed : 1/2 teaspoon each
• Lemon juice : 1/2 teaspoon
• Turmeric powder : 2 teaspoons
• Chilli powder : 1-2 teaspoon
• salt to taste
• Oil : 2-3 tablespoon

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Preparation

• Cut potatoes in medium size chunks. Boil till they are tender, but not overcooked. Drain and keep aside.
• Cut broccoli and brinjal into same size as potatoes. Heat 1 tblsp. oil in a pan, add broccoli florets with a pinch of salt. Lower the heat, close with a lid and let it cook. Stir time to time.
• When broccolis are half tender, add brinjal pieces. Without the lid, stir fry together until they are cooked, but not overcooked. Broccoli cooks very fast. Set aside.
• Add rests of the oil in the same pan, when hot, add dry red chillies and curry leaves. Wait till red chillies are nearly burnt, add whole seeds, when they start to crackle, add sliced onion, green chillies and coriander leaves.
• Wait till onions are soft, add turmeric and chilli powder, fold in boiled potatoes, fried broccoli and brinjal pieces. Add salt. Stir and mix well for 1-2 minutes, then add 1/2 cup of water.
• Cook over low heat without the lid, when water evaporates, check the seasoning, add lemon juice and mix well. Heat through for few minutes. Remove from heat, can garnish with some extra fresh coriander leaves. Serve hot.