1 pound potatoes (alu)
1 pound eggplant (began)
2 medium onions, chopped
1/4 tablespoon ginger paste or powder
1/4 teaspoon garlic paste or powder
2 medium tomatoes
1/4 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon coriander powder
Salt to taste
3 tablespoons oil
1/2 cup chopped cilantro

Cut potatoes, eggplant and tomatoes in small cubes.

Heat the oil in a pan. Fry the onion for 1 minute. Add garlic, ginger, cumin, turmeric and coriander; mix together for 2 minutes.

Add potato and eggplant, and cook for 13 to 15 minutes.

Add tomato, and cook for 3 minutes. Sprinkle with cilantro. Serve hot with nun, pita bread or rice.