Vangi batata rassa

Ingredients
6 small Vangi (Brijal)
2 large potatoes
1 onion very finely chopped
½ cup fresh grated coconut (खवलेले खोबरे)
2 tbsp finely chopped fresh coriander
1 tbsp Goda Masala (or Garam Masala)
1 tbsp roasted peanut powder (दाण्याचे कूट)
1 tsp red chili powder (or to taste)
1 tsp chopped jaggery
1 tbsp oil
1 tsp mustard seeds
Pinch of Hing
½ tsp turmeric powder
Salt to taste

Method

1.  Cut brinjal and potatoes into ½ inch cubes. What we are looking for is same sized pieces, so they cook at the same time.
2.  Mix together onion, coconut, fresh coriander, goda masala, peanut powder, red chili powder, jaggery and salt.
3.  Add brinjal and potato pieces and mix well.
4.  Heat oil in a thick bottom (or non-stick sauce pan).
5.  Add mustard seeds. When the mustard seeds crackle, add hing and turmeric powder.
6.  Add the mixture of vegetables and masala and fry for a couple of minutes on medium flame.
7.  Once you get a nice aroma, add enough water to cover the vegetables and bring the mixture to a boil.
8.  Once it starts boiling lower the heat and cook covered for about 15 minutes stirring every few minutes. You may have to add a little water if the mixture becomes too thick.
9.  Check a piece of potato by mashing it with the spoon. Once potato cooks, the rassa is ready to serve.
10. I sometimes keep just a little water to eat it like a bhaji. Sometimes, I blend the coconut, coriander and a green chili to a coarse consistency to make the same preparation like a gravy.