Tangy Eggplant and potatoes

I got this recipe from my grandmum. Recipes like these are a treasure, they take you back in time to the very moment you have tasted the dish!

2-3 tbsp mustard oil(or oil  your choice)

2 long Japanese eggplants, halved and cut into 2" pieces

1 medium potato, quartered lengthwise

Salt, 

1/2 tsp turmeric pd

1 tsp chilli pd

1 spring of curry leaves

1-2 large tomatoes, chopped

1 tsp jaggery pd or brown sugar

Pinch of asafoetida

Marinate the eggplant and potato slices in salt and turmeric pd for a few mins.

Heat oil, fry the eggplant and potatoes on both sides, without crowding the pan. Remove in a plate and keep aside. I fried them in two batches. 

Now heat the remaining oil(add a dash more if falling short), add asafoetida, tomatoes, chillie pd, curry leaves, salt and jaggery pd. Cover and cook for 7-8 mins. Next add the fried vegetables and cook together for a few more minutes till the potatoes are done. Serve with chapatis or rice.