Eggplant oxidizes (turns brown when exposed to air) fairly quickly, so cut it right before you plan to cook it.
Cut the eggplant into small cubes and place them inside a small bowl of plain water or lightly salted water. This will prevent them from oxidizing while you prep the other ingredients.
5 - 6 small purple eggplants
Next, peel and dice the potatoes into small cubes. Finely chop the ginger, garlic, and green chilies.
Start by heating oil in a pan over medium heat. Once the oil is hot, add the cumin seeds and let them fry for a few seconds until they turn light golden brown in color.
1 tablespoon corn oil, 1 teaspoon cumin seeds
Next, add the chopped ginger, garlic, and green chillies. Fry for a minute until the ginger and garlic are fragrant.
2 garlic cloves chopped, 1 teaspoon ginger grated, 2 green chilies (serrano peppers)
Now, it's time to add the chopped onions. Fry the onions until they are translucent in color.
1 onion chopped
Once the onions are cooked, add the chopped tomatoes. Cook the tomatoes until they are soft and mushy. (check above for step-by-step-pictures)
1 tomato chopped
Now, it's time to add the spice powders and salt. Stir well and cook for a minute until the spices are fragrant.
½ teaspoon red chili powder, ¼ teaspoon turmeric powder, 1 teaspoon coriander powder, ½ teaspoon cumin powder, salt to taste
Add the cubed potatoes and two tablespoons of water, and stir well. Cook for 6-7 minutes until they are slightly softened. (check above for step-by-step-pictures)
4 medium size red potatoes
Now, it's time to add the chopped eggplant(drain them before adding). Stir well and cook for 6 minutes or until the eggplant is soft.
If the aloo baingan curry looks too dry, feel free to add more water(2 tablespoons) and continue to cook on low heat for 2-3 minutes.
Finally, add a pinch of garam masala and a teaspoon of lemon juice and cook for 30 seconds. Switch off the flame, garnish with fresh coriander leaves and serve hot with steamed rice or a side of roti!
2 tablespoon cilantro for garnish, 1 teaspoon lemon juice, pinch garam masala powder