Aloo baingan

Method

1. 1 Cut the potatoes and eggplant into 3 cm cubes, then soak the eggplant in salt water for 15 minutes.
2. 2 Fry the potatoes for 8 minutes first, then remove them. Potatoes need more time than eggplant, so they should be fried separately.
3. 3 Fry the eggplant for 5 minutes until the outside is slightly browned, then remove it to prevent it from absorbing more oil.
4. 4 Sauté cumin seeds in mustard oil, then add ginger, turmeric, chili powder, and tomatoes and cook for 8 minutes.
5. 5 Add the potatoes and eggplant, then cover and cook for 12 minutes without stirring, only shaking the pan.
6. 6 Sprinkle with garam masala and cilantro when you turn off the heat.