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Heat oil in a pan or skillet. Add cumin seeds. Let the seeds splutter for a few seconds
Add finely chopped onion and saute until it turns translucent.
Add minced garlic and green chilies. Saute for a few seconds i.e. until the raw smell of garlic goes away.
Add coriander powder, red chili powder, and turmeric powder. Saute for a few seconds.
Add chopped tomatoes, sliced green chilies, and salt. Cook until the tomatoes turn mushy.
Add potatoes and cook uncovered for 3-4 minutes.
Add eggplant, mix, and cook uncovered for a minute.
Cover the pan with a lid. Cook on low heat for around 10 minutes.
After 10 minutes, remove the lid and add around ½ a cup of water. Mix.
Cover the pan again and cook on medium heat for another 10 minutes.
Turn off the heat. Add sliced ginger and chopped cilantro. Mix.