Cut brinjal (rigan) into two halves and make slits on its inner part.

Now sprinkle ¼ tsp turmeric powder, salt and ¼ tsp red chilli powder on it. Rub masala to brinjals. Keep it aside.

Then remove the skin of the potatoes and prick it with a fork. Keep it aside.

Now heat 4 tbsp oil in a pan, add brinjals and fry them on medium flame till they cooked 90%.

Also, fry potatoes on medium flame till they become slightly golden brown coating their sides and becoming soft.

Then add 2 tbsp oil to a pan, add cumin seeds, bay leaf, dry red chilli, and cinnamon. Sauté for a minute.

Add ginger-garlic paste and green chilli paste. Sauté for a few seconds.

Take water in a bowl; add turmeric powder, red chilli powder, coriander powder, and cumin powder. Mix well. Cook till oil separates from the sides of the masala.

Add tomato puree and salt. cover and cook till oil separate from its sides.

Meanwhile in a mortal-pestal, add peanuts, white sesame seeds, and papadi gathiya. Grind it into a coarse powder.

Add masala into the gravy and cook till oil separates from its sides.

Now add 1 cup of hot water and bring it to a boil.

Then add fried brinjal, and potatoes and mix well. Cover and cook for 5 minutes.

Now add garam masala, lemon juice, coriander leaves, and jaggery. Mix well.

serve bharela rigan batata nu shak with poori or paratha.