Wash, peel and chop brinjals, potato, onion, garlic, ginger. Make a puree of tomato by grating.
Heat oil in a karahi. Deep fry brinjals and potatoes and remove in a plate.
Now remove excess cooking Oil from karahi leaving only 2 tb spoon in karahi. Put cumin seeds and when cumin seeds splutter put finely chopped ginger and garlic. Sauté for 30 seconds. Add onions and saute for 1 minute or till onion gets translucent. Add tomato puree and half of the salt, red chilli powder, turmeric powder and garam and mix well.
Let this masala simmer on low flame. In the meanwhile mix mango powder, masala, coriander seeds powder and remaining salt red chilli in a plate and fill this masala in fried brinjal slits. Now mix brinjals and potato fries in masala karahi and mix well.
Add 2 tb spoon of water and cook on low flame till oil leaves the karahi and all masala is coated/mixed thoroughly. Garnish it with coriander leaves.
Serve hot with chapatti or parantha.
