1-2 medium purple eggplant (baingan), un-peeled, cut into 1/2? cubes
2-2 medium potatoes (aloo), peeled and cut into 1/2? cubes
3-4 medium tomatoes (tamatar) cut into 1/2? cubes
4-2 tablespoons chopped coriander (hara dhania)
5-1 tablespoon oil
6-1 teaspoon cumin seed ( zeera)
7-1 chopped green chili adjust to taste
8-1 teaspoon ginger paste (adrek)
9-1 tablespoon coriander powder (dhania powder)
10-1/2 teaspoon turmeric (haldi)
11-1/2 teaspoon red chillie powder ( laal mirch)
12-1 teaspoon salt, adjust to taste
13-2 tablespoons water
14-Oil to fry
1-Heat the oil in a frying pan over medium high heat.
2-Fry the potatoes till they are cooked through, turn the potatoes few times while frying.
3-Take out potatoes and keep it aside.
4-Fry the eggplant pieces same way.
5-In a small bowl, mix the shredded ginger, green pepper, coriander powder, red chillie powder,turmeric, and 2 tablespoons of water to make a paste.
6-Heat the 1-tablespoon of oil in the same pan.
7-Add cumin seeds and add the spice mixture and stir-fry for a minute until you see the oil start to separate from the spice mixture.
8-Add chopped tomatoes stir-fry for a minute.
9-Add fried potatoes and eggplant mix it gently, let it simmer for three to four minute on medium low heat.
10- It should be not very dry if needed add three to four spoons of water.
11-Sprinkle chopped coriander on it.Serve hot with boiled rice/ dessert.