Experiments and Inventions from my kitchen- I

Eggplant - 4
BabyPotato - 3
Tomato - 2
Onion -1
Coconut shredded 3 Tbsp
Turmeric powder 1/4 tsp
Coriander powder 1 tsp
Kashmiri Chilli powder 1 tsp
Ginger paste - 1/2 tsp
Tamarind - 1/4 tsp
Salt 1 tsp
Black pepper powder 1 tsp
Oil 21/2 tsp
Cumin seeds 1 tsp
Asafoetida 1 pinch
Amul Fresh cream 2 Tbsp
Coconut milk 1 tsp
1)Slice eggplants into thin cubes.
2)Saute the sliced eggplant cubes with  1tsp oil,Turmeric,Coriander and Chilli powder till they turn soft and brown.
3)Simmer and cook (without water) for 3 minutes
4)Slice tomato into big chunks
5)Slice onion  and baby potato into very small pieces
6)Saute babypotato,onion,shredded coconut with 1 tsp oil,tamarind and ginger paste
7)Grind ingredients  with 1/2 cup water from step 3,4 and 6 into a very smooth paste. (You will get a paste in mustard yellow color)
8)In 1/2 tsp oil splutter cumin seeds with Asafoetida
9)Add the ground paste and cook for a minute add pepper powder and cook for another 5 minutes
10)Add coconut milk an fresh cream.

Tried it with Roti, Dosa and BrownBread.  Try it and let me know your feedback.