Mix Rassa bhaji is the first curry which I learnt to make when I was in 9th or so. Rassa Bhaji means vegetables with gravy. This is very easy to make and you can use any vegetables you want. Mostly Brinjal and potatoes combination is very popular in Rassa bhaji. In Market I got small Brinjals, tomatoes , potatoes and onions. So thought of making Rassa Bhaji with these small wonders.
Ingredients
Small Potatoes -5
Small Brinjals (Eggplants) - 5
Baby tomatoes - 10
Small Onions - 8-10
Red Chilli Powder - 1 teaspoon
Goda Masala - 1 teaspoon
Cumin powder - 1/2 teaspoon
Coriander powder - 1 teaspoon
Oil- 2 teaspoon
Mustard Seeds - 1/4 teaspoon
Asafetida - A pinch
Turmeric Powder - 1/2 teaspoon
Jaggery - 1/4 teaspoon
Danyacha Kut (roasted peanut Powder) - 1-2 teaspoons
Salt to taste.
Procedure
Wash all vegetables neatly. Now remove the stem of eggplants and give 2 vertical slits to each eggplant (Like a + sign). Do not give cut till end. Make similar slits to potato, tomatoes and onions. Do not remove skin of potatoes, it will enhance the taste. Keep potatoes and eggplants in water. Now heat a pressure pan make tempering of oil, mustard seeds, asafetida, turmeric powder. Then add all vegetables and saute it. Now add all other ingredients except peanut powder. Mix well. Add one cup of water in it. Pressure cook it for 2 whistles. When pressure is released, add peanut powder. Consistency of Rassa Bhaji is as shown in picture. Not very liquid and not so thick. You can serve it with Roti, Bhakri or rice. 
