Yengai

   
  Ingredients - Serves around 4 people         

  Brinjal 1/4 kg (preferably white - sliced to thin one inch length)
  Carrot 1 (sliced to thin one inch length )
  Potato medium size 1 ( sliced to thin one inch length)
  Capsicum 1/2 (sliced to thin one inch length)
  Tomato 1 (sliced to thin one inch length)
  Green peas fresh/ frozen 1/2 cup (optional)  
  Grated coconut 3-4 tsp
  Curry leaves
  Jaggery 2 small pieces
  Tamarind juice 3-4 tsp
  Vangi bhath powder 3-4 table spoon (MTR or refer to this recipe)
  Salt to taste
  Oil 3-4 table spoon
  Mustard seeds 1/2 tsp
  Turmeric 1/4 tsp

Procedure

• Cook potato, carrot and green peas in separate containers in a pressure cooker (1 whistle only.
  Do not cook too much.)
• Heat oil in kadai. Add mustard seeds, allow to splutter. Add curry leaves, capsicum, fry a little.
• Add brinjal,  fry a little. Add tomato & little salt. Fry until cooked/softened. 
• Add cooked carrot, peas, potato, tamarind juice, jaggery and salt. Mix well.
• Add little water, boil 1-2 mts. Add Vangi bhath powder, mix well. Add little water if necessary
• Add grated coconut. Serve with chapati, roti etc 

Tips & variation

• This recipe can be prepared only with brinjal also. 
• When brinjal is cut put it immediately in water to avoid it becoming black in color.