The beauty of Indian Cooking is its versatility combed with big flavors. No wonder it is one of the most famous cuisines in the world. I am surprised yet so glad to see Indian restaurants popping every where I see in the recent years. Many westerners are aware of our food. Of course misconceptions exists galore but that's inevitable. I am sure my take on say African or Caribbean cuisine would make a native cringe but as the time goes by and awareness increase, these obvious misrepresentation will go down. Coming to this dish, it is one among those which shows the versatility of the cuisine. The permutation and combination of vegetables are GALORE and this dish highlights eggplant and potatoes together. Its a wonder how both these strong vegetables co-exist so well without taking away the credit from one another. Cooked with selective spices, these are flavorful and hearty. Since they are on the moist side (not completely dry nor gravy), they go very well with roti/tortillas.

The spices used, the amount used and the cooking style definitely varies from house to house (..and that's with most of the Indian dishes), so don't be thrown off if 20 different people give you 35(!!) different recipes for the same dish ;-) Every single dish - even the most simplest one you can think of , has at least 10 different recipes :)  Having said that, this is my version. The measurements are approximate since I am a "flinger" to the core when it comes to day to day cooking (though a strict "measurer" when it comes to baking). That's the main reason why you will hardly find that many day to day dishes in this site. I cannot measure for the life of me for such dishes - and well I am working on it! Use this recipe to work around your palate :)