Cube eggplant and potatoes.
Heat vegetable oil in a pan, crackle cumin seeds, and sauté chopped onions, ginger paste, and green chili until soft.
Add chopped tomatoes, turmeric, red chili powder, coriander powder, and salt; cook until tomatoes break down.
Add cubed eggplant and potatoes along with water; cover and simmer on low heat for 15 minutes until vegetables are tender.