Peel and dice potatoes to 1 by ¾ inch pieces. Add them to a bowl of water to prevent discoloring.

Dice eggplants to 2 inch pieces. Add them to a bowl of water and add ¼ teaspoon salt.

Heat a pan with oil. Add mustard, cumin seeds and curry leaves. When they begin to splutter, add onions and saute on a medium heat until golden.

Add garlic and saute for another 1 to 2 mins. Stir in the tomatoes and cook covered until soft and mushy.

Stir in the spices – red chili powder, turmeric, salt and half of the garam masala.

Remove the Potatoes from water and add them to the pan. Stir fry for 2 to 3 mins.

Remove the eggplants from water and add them to the pan. Increase the heat and stir fry for 3 mins until you smell the masala aromatic.

While you stir fry, heat water in a small pot and pour that to the eggplant and potatoes. Start with 1 cup hot water.

Mix well and cook covered until the potatoes are fully cooked. As you cook if the pan dries up you may add more hot water. Avoid stirring the curry a lot as the eggplants will disintegrate to a mush.

If you want you may stir in the coconut milk. If you want a saucier dish, you may pour more hot water & cook a little longer.

Taste test and add more salt and the rest of the garam masala if required.

Garnish with coriander leaves and squeeze some lemon juice while serving. Serve Eggplant Potato Curry with chapati, rice or roti.