Fry eggplant pcs at high flame, till light brown. Do the same with potatoes also, keep aside.

Add sliced onion, stir fry it until light brown.

Goes in ginger garlic grated, give a stir, add lil water to avoid burning. Saute it until rawness is released.

Mix haldi, dhania & red chilli powder with lil water, add in the masala, stir fry it until oil has oozed out.

Now add tomato puree & salt, give a stir. Lower the flame now, cover it with the lid, cook it until oil has oozed out.

Open the lid, increase the flame, add garam masala powder & saunf powder, stir it for a sec.

Add veggies now, stir fry it gently for a minute. Add desi ghee, stir it again for a minute.

Now add 1 cup water, stir it. Give a boil.

Lower the flame, cover it again, cook it until veggies aur almost cooked.

Turn off the flame, cover it for 5 minutes.

Can be served along with Roti or Paratha.