Peel and slice potatoes lengthwise to ½ inch thickness and keep them immersed in a bowl of water until used.

Add ¼ teaspoon salt to a large bowl of water. Rinse and slice eggplants lengthwise to 1 inch thickness and add them to the salted water.

Pour oil to a hot pan and add cumin seeds. When they sizzle add onions and green chilies. Saute them until lightly golden. Don’t brown them.

Add ginger garlic paste and saute just for 30 to 40 seconds, do not brown it.

Remove the sliced potatoes from the water and add them to the pan. Stir fry for 3 minutes until they look slightly transparent. Cover and cook for another 3 to 4 mins until slightly tender.

Remove the eggplants and add them to the pan. Stir fry for 3 minutes until the skin of eggplants discolor.

Sprinkle salt, turmeric, red chili powder, garam masala and coriander powder. Gently mix and pour ½ cup water. Cover and cook until the potatoes are fully cooked yet not mushy.

Turn the flame to medium, pour the tomato puree and mix well. Fry the aloo baingan until all of the raw smell from tomatoes has vanished.

Pour ¼ cup water to make a semi dry aloo baingan. For a gravy version, pour 1 to 1¼ cup hot boiling water and mix. Taste test and add more salt if required. Simmer for a few minutes without covering until the curry becomes thick.

Turn off the heat and garnish with coriander leaves. Serve aloo baingan with plain rice, roti, chapati or any flavored rice.