Ingredients:

• Eggplants – ½ kg, 3-4 nos, cut into medium pieces

• Potatoes – 2 medium size, peeled and cubed

• Onion – 1 medium size, finely chopped

• Tomato – 1 medium size, finely chopped

• Ginger – 1 inch piece, peeled and crushed

• Garlic – 2-3 cloves, peeled and crushed

• Green chilli – 1-2, small, slit into halves

• Chilli powder – 1 teaspoon

• Turmeric powder – ¼ teaspoon

• Cummin powder – 1 teaspoon

• Mustard seeds – 1 teaspoon

• Salt – 1 teaspoon or as desired

• Oil – 1 tablespoon

• Coriander leaves – for garnishing

Preparation:

 Dice the eggplant and potato into a bowl with cold water (to avoid it turning brown). Pop the mustard seeds up heating the oil in a large pot. Add garlic, ginger, and green chilli and stir for one minute. Add onions and saute until tender. Add tomatoes and fry until oil starts to separate. Add all the spices and fry for 2-3 minutes. Add potatoes and fry for 4-5 minutes. If required add a little water at this time. Add eggplant and fry for 3-4 minutes. Add in 2 cups of water and simmer for approximately 25-30 minutes. When potatoes and eggplants are fully cooked, garnish with coriander leaves. Enjoy! Good side dish for roti, rice, paratha, etc.