Prepare the eggplants by washing, patting dry, and cutting into quarters.Soak the eggplant in warm water.

In a deep pan, heat the cooking oil on a medium flame until it is hot.Now, add the cumin seeds and fry them until they no longer splutter.Next, add the onions and fry them until they are slightly soft and translucent.

Then, add the diced eggplant and the potato cubes, stir and mix well. Sauté it for about 2 minutes.Now add the coriander powder, cumin powder, turmeric powder, the red chilli powder, and the chopped tomato. Stir to mix everything well and then sauté for another 2 to 3 minutes.Sprinkle water on top of the vegetables and stir everything to mix well.

Cover the dish and cook it until the vegetables are almost done. Check occasionally and stir to prevent burning or sticking to the bottom of the pan.When nearly cooked, remove the cover from the dish and stir.Cook until both the potatoes and the eggplant are soft and cooked throughout. This is meant to be a dryish dish so cook off any extra water that may be present in it.

When done, turn off the heat.Serve hot with roti.