Ingredients:
Fenugreek Leaves - 2 cups, chopped
Potatoes - 2, large
Brinjals - 2 to 4, small
Green Chillies - 3 to 4, slit
Garlic - 3 to 4 cloves, minced
Onion - 1, large, sliced
Butter Milk - 2 cups
Chilli Powder - 1/2 to 1 tsp
Turmeric Powder - 1/2 tsp
Salt to taste

Grind to a Paste:
Coconut - 6 tblsp, grated
Poppy Seeds - 2 tsp

For Seasoning:
Oil or Ghee - 3 tblsp
Cloves - 2
Cardamom - 2
Cinnamon - 1/2 inch piece
Bay Leaf - 1

Method:
1. Peel and cut potatoes into cubes, slit brinjals into fours.
2. Heat oil/ghee, add seasonings and when done, add the chillies, onion and garlic.
3. Fry till onion turns brown, adding turmeric powder.
4. Add potatoes, fry for 1 to 2 minutes.
5. Add brinjals and lastly add fenugreek leaves, frying all for a while.
6. Sprinkle some water, add salt, cover and cook on low heat till vegetables are nearly done.
7. To ground paste, add butter milk, chilli powder and mix thoroughly.
8. Pour onto the vegetables. And allow to cook till gravy is well blended.
9. Serve hot.

Tip: If gravy is not thick enough, mix 1-2 tsp of rice flour with butter milk.