Ingredients:

• 4-5 bhartha eggplants (about 2kgs)
• 12-14 potatoes (about 2kg), sliced long
• 3 teaspoon cumin seeds
• 18-24 garlic cloves
• 3 6” pieces of ginger
• 6 onions, sliced long
• 1kg tomatoes, sliced long
• 6 green chilies, slit
• 1½  teaspoon turmeric
• 3 tablespoons coriander, ground
• 1½ teaspoon red chili powder, ground

(Alternative: use 2 tablespoons Sunbay Achari Seasoning from FSIPL)

• salt as per taste
• 1 cup chopped coriander leaves (about 200g)
• 6 tablespoons mustard oil or any cooking oil of your choice

Instructions:

1. Finely chop garlic, green chilies, tomatoes, and coriander leaves. Thinly slice the onion and grate ginger. Dice the eggplants and potatoes in medium-sized pieces. 
2. Heat oil in a pan on medium heat. Add cumin seeds, when they start spluttering, add garlic and ginger. Sauté for a few seconds.
3. Next, add onion and stir fry until onions start turning light brown.
4. Add tomatoes, green chilies, all the spices, and salt. Mix, cover the pan and cook until the tomatoes turn mushy.
5. Once the tomatoes are done add potatoes, mix well. Cover the pan and cook until the potatoes are half cooked.
6. Add eggplant, mix, and cover the pan. Cook covered for another 12-15 minutes or until the eggplant pieces are nicely cooked. Keep on stirring after every 4-5 minutes.
7. When the eggplants are cooked add chopped coriander leaves. Mix, cover the pan and cook for another 1-2 minutes and then switch off the heat.
8. Garnish with chopped coriander leaves and serve with roti/ paratha.

Note: 

For these quantities alternative option is to boil potatoes and add them after the eggplant is cooked.

Amazon links: 

Chef’s Art Achari Marinade https://amzn.to/3LMIIkP