This curry tastes good with roti.
Cook 2 cups of chopped eggplant, 11/4 cup of ashguord & 2 cups of chopped elephant yam adding 1/4 tsp turmeric powder & salt in 1 cup of water.
Heat oil & splutter 1/4-1/2 tsp of mustard seeds. Fry 2 tbsp of coconut cuts. Add 2 medium onions(chopped long & thin), 2 tbsp of julienned ginger, 1 shallot, 1 chopped garlic clove & 1 slit greenchilly. Saute till the onion turns golden brown in color.
Now add 11/2 tbsp of coriander powder, 1/2 tsp of red chilly powder, 1/2 tsp of pepper powder, 1/4 tsp of turmeric powder, 1/4 tsp of fried jeera powder, 1 tsp of garam masala powder & a pinch of kasoori methi; fry for 2 minutes on low heat. Throw in 1/2 a medium tomato chopped finely; fry till it turns mushy.
Add the cooked veggies, 3/4 cup of cooked black gram (kadala) & 1 tbsp of coconut milk powder; mix well & cook on low heat for 5 minutes.
This is a curry without much gravy like Puri Bhaji.