Potato Eggplant curry

Eggplant - 3 (make 1 eggplant slice into 6 pieces)

Potato - 3 (make 1 eggplant slice into 6 pieces)
Onion - 1/2 M 

Tomato - 1 M chopped

Green chili - 2 chopped.

Curry leaves - 8 chopped.

Ginger garlic paste - 1/2 tsp.

mustard - 1/4 tsp
Jeera - 1/2 tsp
urad dal - 1/2 tsp

Hing - 2 pinches

oil - 2-3tbsp

Water 1/2 cup

Spices:

Red chili powder - 1/2 tsp
Turmeric - 1/4 tsp

Coriander powder - 1/4 tsp

Cumin powder - 1/4 tsp
salt - 3/4 tsp

Method:

1. Heat oil in a pan, add mustard, jeera, urad dal, and fry nicely.
3. Now add onion, green chili, and curry leaves, hing and fry till onions turn light pink.

4. Now add potatoes and fry for 3-4 mins

5. Now add all spices and mix well

6 Now add eggplant and tomato and mix well

7. Now close the lid and cook on slow to medium flame for 10 mins.

8. Keep mixing in between by add water little by little when you are mixing.

9. Close the lid and cook for 5 minutes on a slow flame.

10. Switch off the flame and serve with hot rice.