1. Just make sure to drop the cubed eggplant into a bowl of water.
2. This is to prevent discoloration. Set aside.
3. Meanwhile in a skillet, add 1 tsp of oil.
4. When hot add the cumin seeds, then chillies, curry leaves, ginger, asafoetida and onions.
5. When onions get soft, add the potatoes along with salt and turmeric powder.
6. Toss to coat. Sprinkle some water.
7. Close the lid and let it cook for 2-3 minutes.
8. Then add the eggplant along with cumin-coriander powder and let it cook for another 8-10 minutes or until the eggplant is cooked.
9. Towards the end add the garam masala and mango powder (or lemon juice).
10. Toss well and garnish with cilantro.
11. Serve with plain rotis and yogurt.

Courtesy: http://chefinyou.com/