Potato - eggplant curry

Cut the eggplant in cubes.
Chop the onion finely.
Cut the potatoes in a cubes
In a pan heat the oil and splutter the fenugreek seeds.
Add chilies and fry for a minute.
Add potato, and the eggplant add tomato then add garam masala and fry for some time.
Add a 1 cup of water and continue to cook over medium heat for about 5 to 10 minutes more till the vegetables are tender.
Check for the potato, when it is done remove from the heat and garnish with corriander leaves

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