Vangyachi bhaji (EggPlant Curry)

Serves: 4	Time: 20mins approx.
Ingredients
1 Medium Eggplant. (Sliced into medium size cubes) 2 Medium Onion. (Finely chopped) 3 Potatoes. (Sliced into medium size cubes) 4 Tomatoes. (Finely chopped) 1 tsp Cumin seeds. 1 tsp Musturd seeds. 1/2 tsp Turmeric powder. 1/2 tsp Asafoetida (Hing) powder.	2 cloves Garlic. (Grind into paste) 1 inch Ginger. (Grind into paste) 1 1/2 tsp Red Chili powder. 2 tbsp Coriander leaves. 1 tsp Coriander Powder. 2 tsp Garam Masala. 2 tbsp Oil. Salt. (As per taste)

Procedure
1. Heat the oil. (On a medium flame)
2. Add mustard and cumin seeds. (Wait for them to sputter)
3. Add onions and fry them till light golden.
4. Add ginger garlic paste. Saute briefly for a minute. (On a medium flame)
5. Add asafoetida, turmeric, coriander powder, garam masala and red chilli powder. Mix it well.
6. Add tomatoes and mix well. Mix it thoroughly till a gravy is formed and let it simmer for a minute. (On a medium flame)
7. Add cubes of eggplant and potatoes. Add some salt. Mix it thoroughly.
8. Instanlty add 2 glass of water, 1 tsp salt. Mix it thoroughly.
9. Cover the vessel and let the eggplant and potatoes cook till the gravy thickens and reaches the desired curry consistency. (On a medium flame)
10. Once nicely cooked. Add 1 tbsp of Butter. Mix thoroughly. (Optional)
11. Add 4 full Boiled eggs into the curry and cook for another 2mins on a low flame. (Optional)
12. Lastly, add coriander leaves to it and keep the vessel covered for another 10mins to trap the aroma.