Eggplant and Potato Curry in Tomato and Onion Gravy

It had been raining in Mumbai for days. I didn't have vegetables left in my kitchen. But my umbrella was broken. And it was not possible to dry clothes, so I didn't want to get out on the road. (In India we don't often use a drying machine and our hostel doesn't have any.) So, for a long time, as long as a whole week, I was eating mainly rice, different types of lentils and onion fritters (because I had some onions left.) So, I was clearly not having a balanced diet for many days.

Onion Fritters and Red Lentil Soup to go with Steamed Rice

Rice-Lentils-Chowli Beans Khichuri and Fried Potato

Eating some green vegetables became urgent. I asked my flatmate if I could borrow her umbrella and my list of vegetables started with "umbrella"! While leaving home for the market, I discovered that my flatmate wasn't there. She had to go out. Started walking in the rain, I got totally drenched as I reached my destination. It goes without saying that the first thing I bought was an umbrella. Then I bought vegetables enough for a week because I was planning a surprise visit to home.

Eggplant and Potato Curry in Tomato and Onion Gravy

I made an easy but delicious eggplant and potato curry to have with steamed rice.
Heating up some mustard oil, I added the pieces of potato first. Make sure that the potato is cut into small pieces, much smaller than the eggplant because eggplant is a softer vegetable and cooks faster than potato. After the potatoes turned golden, I added shredded onion and a little green chilies. If you like it hot and spicy, you can use for seaoning dried red chilli, too; in addition, you can also use cumin seeds.
After the onion was glazed, I added finely chopped tomatoes and turmeric-, cumin-, coriander-, and a little red chilli powder. I also added a little 'goda masala' which is a Marathi traditional combination of spices. I added the eggplant now, after everything else. I usually cut them in bigger pieces, bigger than the potato. I stirred and mixed everything well. Finally I added water and covered it with a lid and let it cook for about twt minutes. At this point you should lower the flame. But in our kitchen the flame is always low, thanks to no regular servicing for the oven in spite of several requests from us.
In about ten minutes it was cooked and the quantity of water reduced. I had it with steamed rice.