Curried Potatoes with Eggplant Aloo Baigan Sabji?

* 2 large eggplants, cut into 1-inch cubes

* 2 tablespoons olive oil

* 1 teaspoon cumin seeds

* 1 teaspoon mustard seeds

* 1/4 teaspoon turmeric powder

* 1/2 teaspoon red chili powder

* 1/2 teaspoon garam masala

* 1/2 teaspoon salt

* 1 cup water

* 2 medium potatoes, peeled and cut into 1-inch cubes

* 1/4 cup chopped cilantro leaves

Instructions:

1. Heat the olive oil in a large skillet over medium heat.

2. Add the eggplant and cook, stirring occasionally, until browned on all sides.

3. Add the cumin seeds, mustard seeds, turmeric powder, red chili powder, garam masala, and salt to the skillet and stir to combine.

4. Add the water and potatoes to the skillet and bring to a boil.

5. Reduce the heat to low, cover the skillet, and simmer for 15 minutes, or until the potatoes are tender.

6. Stir in the cilantro leaves and serve immediately.

Tips:

* To make the dish more flavorful, you can use ghee instead of olive oil.

* If you don't have any eggplant on hand, you can use cauliflower or zucchini instead.

* You can also add other vegetables to the dish, such as carrots, peas, or green beans.

* Serve the curried potatoes and eggplant with rice or naan bread.