It Contain antioxidants. Both potatoes and brinjal are rich in compounds like flavonoids, carotenoids and phenolic acids.
In a kadai, heat 1/2 tsp oil.
Add 1/4th tsp rai, 1/4th tsp jeera, 1/4th tsp ginger garlic paste and saute.
Add 2 tbsp chopped onion, 2 tbsp chopped tomato and saute well.
Now add 1/4th cup diced brinjal, 1/2 tsp salt, 1/4th tsp haldi, 1/4th tsp red chilly powder, 1/4th tsp dry mango powder, 1/4th tsp black pepper powder, 2 kadi patta leaves and a little water.
Saute well, close with lid and allow to cook.
Add 1/4th cup boiled diced potato and saute.
Sprinkle 1/4th tsp chopped coriander leaves.
Serve hot with chapati or rice.