Preheat a pan on medium, once the pan is hot, add oil and mustard seeds, cumin seeds. Once they start spluttering, add in a small pinch of asafetida. Immediately, add the garlic and let it sauté for just few seconds and add the chopped up eggplants and potatoes.

Let them cook for few minutes until they soften up.

Once they look slightly cooked, add in all the spices, jaggery and salt.

Add about 1 cup of water and let it simmer on slow until everything looks cooked.

You can keep the consistency of the sauce to your liking. I like to break down some potatoes with the back of the spoon as that creates a thicker sauce.

Once the dish comes together, turn off the heat and squeeze few drops of lemon and garnish it with cilantro.