Urulankizhangu Vazhuthananga Masala Recipe

Ingredients needed for Urulankizhangu Vazhuthananga masala
1/2 kilo Brinjal  / Vazhuthananga, cut into
2 medium sized Potatoes / 3 cups potatoes into small pieces
4 tbsps grated coconut
a pinch asafoetida
2 onions
4 red chillies
1/4 tsp turmeric powder
2 tsps dhaniya pd
2 cinnamon
2 cloves
2 cardamoms
1 tomato
4 spoons oil

How to prepare the Potato Brinjal Masala Recipe 
Cut potatoes and brinjals into uniformed size pieces.
Heat a little oil, fry cinnamon, cardamom, red chillies, cloves and then the grated coconut. As the coconut gets darker in shade add coriander powder.
Mix well and remove from fire. Grind these to a nice smooth paste.
Heat the remaining oil to the same pan, fry asafoetida, onions and green chillies for a minute or two. Add the cut vegetables, turmeric powder and salt to taste. Simmer and cook for a few minutes or till the vegetables get tender.
As the vegetables get tender add the ground masala paste and chopped tomato.
Simmer and let it boil for a minute.
Garnish with coriander leaves.
Remove from fire and serve with rice / rotis.

Points to Note while preparing the masala
When you cut the vegetables steep them in water as the potatoes and brinjals start discolouring soon.
Cut the vegetables in to uniform sized pieces and into any shape you like.
You can cut them into 1" longish pieces or square /cubes.
Instead of Coriander powder you can also add Coriander seeds while frying red chillies etc and vice versa, you can add chilli powder if you do not have who;e red chillies with you.
Instead of whole garam masala, you can add garam masala powdered ( that is cinnamon, cardamom and cloves powdered and stored )