Step 1

Peel and slice potatoes lengthwise to ½ inch thickness and keep them immersed in a bowl of water until used.

Step 2

Add ¼ teaspoon salt to a large bowl of water. Rinse and slice eggplants lengthwise to 1 inch thickness and add them to the salted water.

Step 3

Pour oil to a hot pan and add cumin seeds. When they sizzle add onions and saute them until lightly golden. Don’t brown them.

Step 4

Add ginger garlic paste and saute just for 30 to 40 seconds, do not brown it.

Step 5

Remove the sliced potatoes from the water and add them to the pan. Stir fry for 2 to 3 minutes until they look slightly transparent.

Step 6

Lower the heat and cook them covered until half cooked. They are slightly tender but still undercooked at this stage.

Step 7

Then remove the eggplants and add them to the pan. Stir fry for 2 to 3 minutes until the skin of eggplants discolor.

Step 8

Cover and cook on a low heat until potatoes are completely cooked and fork tender, but not mushy. While you cook keep checking in between and give a stir to ensure the veggies are not burnt.

Step 9

Once the potatoes and eggplants are tender and fully cooked, sprinkle salt, turmeric, red chilli powder, garam masala and coriander powder. Gently mix and stir fry for 1 to 2 minutes.

Step 10

Turn the flame to medium, pour the tomato puree and mix well. Fry the aloo baingan until all of the raw smell from tomatoes vanishes. By then the masala also turns thick and clings on to the veggies.

Step 11

Pour ¼ cup water to make a semi dry aloo baingan. For a gravy version, pour 1 to 1¼ cup hot boiling water and mix. Taste test and add more salt if required. Simmer for a few minutes without covering until the curry thickens.

Step 12

Turn off the heat and garnish with coriander leaves.