Eggplant - about a pound, cubed
Potato - 1, cubed
Yellow Onion - 1 small, chopped
Oil - 1 tbsp.
Cumin Seeds - 1/2 tsp
Turmeric - 1/2 tsp
Cayenne Powder - 1/4 tsp
Sambar Powder - 1 tbsp. (can use coriander powder if you don't have sambar powder)
Roasted peanuts - 1/4 cup, coarsely ground
Water - if required
Heat a large pan. Add oil and cumin seeds. Then add the chopped onion and cook till soft.
Now add the chopped potato and cook for a few minutes.
Mix in the chopped eggplant, turmeric, cayenne and coriander/sambar powder. Sprinkle some salt and mix well. If you want a dry curry, there is no need to add water but if you want a little gravy add a cup of water while the eggplant and potatoes are cooking. Cover and cook till the eggplants and potatoes are soft and cooked.
Sprinkle the crushed peanuts and mix well. Serve hot with steamed rice or flatbread.
The above is a picture of the dry curry, cooked without any water.
Adapted from http://kichukhonn.blogspot.com/2015/07/aloo-baingan-ki-sabzi.html