Dice all your veggies. For the eggplant, I like to chop them into thin slices. Set them all aside.

In a wide pan, heat up some olive oil. We're going to begin by pan-frying our eggplant in batches on both sides until lightly brown. Sprinkle a little bit of salt on both sides.

Remove the eggplant from the pan and in the same pan we're going to add some more oil and shallow-fry our potato. I like to dice the potato into small pieces because it cooks faster. Make sure to season with salt as they cook.

Once the potatoes become golden brown and crispy, remove them from the pan. In the same oil we shallow-fried the potatoes, you're going to make the gravy for the curry.

Begin by sauteeing the diced onions, bell pepper, and jalapeno.

Once the onions become translucent, add the ginger-garlic paste and a pinch of salt. Cook for a minute. Now add the tomato paste and allow that to really cook down and caramelize.

Toss in the spices (cumin, coriander, turmeric, and chili powder). Cook for another minute or so.

Now add your chopped tomato and the water. Bring to a simmer.

Once it comes to a simmer, add the eggplant and potato you fried earlier into the gravy. Pop the lid on and turn the heat to low. Cook for about 10 minutes or so. The eggplant will absorb all that flavor.

Remove the lid and toss in some crushed kasuri methi and lime juice. Taste and adjust for seasonings. Garnish with cilantro.