Heat oil in a deep pan. Add cumin seeds, allow it to crackle. After that add the minced garlic, ginger, green chili and saute till it turns light brown. Next add chopped onions. Saute till the raw aroma goes away.
While sauteing add salt that will hasten the cooking process of onions and allow it to turn brown quickly.
Meanwhile, drain off all the water from the potatoes and add them in the pan. Give a gentle stir, cover and cook with lid on for about 5 to 7 minutes.
Drain off all the water from the brinjals. Open the lid, add in the brinjals.
It’s time to add spices. Begin with turmeric powder, red chilli powder, dhania powder, salt to taste and mix well.
Cover the pan once again and let the vegetables cook on medium to low heat. Make sure to stir the vegetables after every 5 minutes.
Uncover the lid after 10 minutes and check whether the vegetables are nearly 80% done. Quickly add grated tomatoes.
Mix everything very gently, without mashing the vegetables. Check seasoning and adjust accordingly.
Add lemon juice if desired, mix gently and switch off the flame after a couple of minutes.
Finally, garnish with chopped coriander leaves and serve hot.