Aloo Baingan- Indian Potato Eggplant Dish

I love potatoes in any form. Add egg plant to it, ..Ummm! I know there are thousands of aloo baingan recipes out there. Here's mine going out too.

Serves 3-4
1 large potato -chopped little large
3-4 medium size egg plants again chopped large
half of a tomato (optional)-chopped small
1 tsp mustard seeds
1/2 tsp jeera/cumin seeds
3/4 tsp aniseed/saunf
1/2 tsp ajwain
1 inch ginger
2 small garlic cloves
1 tsp red chilli powder
1/4 tsp turmeric powder
a pinch hing/asfoetida powder
1 heaped tbsp dry roasted coconut
1 tsp subzi masala- I used Everest brand
1/4 tsp garam masala- I used Mothers shahi garam masala.
1 tbsp oil
Salt to taste
Chopped cilantro leaves for garnish

To prevent darkening of the cut baingan and alu, you can put it in a bowl of water. But I prefer not to do that as some nutrients are lost in the water. You can time it so that you cut them just before adding them to the pan.
Heat oil in a thick bottom pan. Once hot add mustard seeds. Once it crackles, add jeera, sauf, ajwain. Add hing and then turmeric. Chop finely or grate ginger into the spice mixture and then add chopped potatoes. Stir it so its coated and cover it. While its cooking, grind the roasted coconut. Once ground add the coconut mixture to potatoes along with salt. Once again stir and cover. After potatoes are halfway done, add eggplants along with chopped garlic and red chilli powder and stir and cover it. After the egg plants have been cooking a while, add tomato and the readymade spices and stir and cover it. Tomato is optional. I like its tangy flavour. You wont need to add much or any water. It will cook in its own steam. When its ready, garnish with chopped cilantro leaves. Goes very well with rotis and phulkas. Enjoy it!