Peel the potato and chop it into small cubes. Wash the eggplant and chop it into small pieces as well. Slice the tomato and chop the green chillies finely.
Heat some oil in a pan over medium heat.
Once the oil is hot, add some cumin seeds (geera) and let them splutter.
Add the chopped potato and eggplant and chop tomato green chillies to the pan and stir well. Add some turmeric (haldi) and salt to taste. Mix well and cook for 5 minutes on medium heat.
Add some cumin (geera) powder and coriander (dhaniya) powder to the pan and stir well.
Reduce the heat to low, cover the pan, and let the dish cook for 10 minutes more. Stir occasionally to prevent sticking.
add some dhaniya
Once the dish is cooked, garnish with some fresh coriander (dhaniya) leaves and serve hot with rice, roti or paratha