PREPARATION

1. In a heated pan, add 1/2 teaspoon fennel seeds, 1 teaspoon cumin, 1 teaspoon mustard seeds, 1/4 teaspoon fenugreek seeds and 1/4 teaspoon nigella seeds.
2. Dry roast the spices for 2-3 minutes.
3. Take mortar and pestle, add 2 tablespoons garlic, 2 tablespoons ginger, roasted spices and grind it to a fine paste.
4. Now, take a eggplant, slit it from centre and sprinkle some salt.
5. In a pan heat 30 milliliters oil, and shallow fry the egg plant
6. Cover and cook for 3-5 minutes.
7. Remove the pan from heat.
8. Take 350 grams potatoes in a bowl, slit them from centre and sprinkle 1/2 teaspoon salt.
9. Shallow fry them in 30 milliliters oil .
10. Cover and cook for 5-7 minutes.
11. Heat 2 tablespoons oil in a wok , add prepared garlic spices masala and 3 green chilies.
12. Stir well and cook for 2-3 minutes.
13. Add 150 grams onions, cook until it turns translucent.
14. Add 200 grams tomatoes, mix once.
15. Cover and cook for 3-5 minutes.
16. Now, remove the lid, give it a stir, and add 1/4 teaspoon salt, 1/2 teaspoon turmeric, 1 teaspoon paprika, 1 teaspoon coriander powder. Mix well.
17. Add fried eggplant and potatoes. Stir well.
18. Now, add 100 milliliters water, mix and cover it with silver foil.
19. Cover and cook it for 5 minutes.
20. Remove lid and silver foil, give it a stir, and add 1/2 teaspoon garam masala, 1 tablespoon coriander. Mix well.
21. Remove the wok from heat.
22. Garnish with chopped coriander.
23. Serve hot.