Heat a Pan. Add olive oil. Add cumin seeds, Ginger and Garlic Paste. Cook 1 minute and add one sliced onions. Cook for 5 minutes. Add
dry coriander, chilli powder, turmeric and cook 2 minutes. add 2 Tbs water. Stir it good and add sliced Eggplant and cook for 15 mts on medium heat. Don't let it burn, add little water if needed.

In a blender add 2 chopped tomatoes, salt, red chilli pepper, one onion and make puree. Add yogurt mixed with 2 Tbs water to the puree and blend 30 seconds. Add this puree to the Eggplant in Pan.
Stir it real good and reduce heat to low and keep cooking for 10 mts.

Peel and cut potato into small cubes and boil in salted water for 8 minutes. Drain and smash potato a little and add to the Pan. Mix it well and cook for 10 more minutes or until eggplants are fork tender.