In a preheated pan, add sunflower oil and let it heat.
Add cumin seeds, ginger, and garlic paste to it and roast them for a while.
Then, add onion, green chili, cumin powder, coriander powder, garam masala, salt, red chili powder, and turmeric powder to it.
Mix it well and cook it until the onions turn golden brown.
After that, add tomatoes and water to it. Cook them until the gravy becomes thick.
Put the egpplant in this gravy, mix it well, and cook it for a few minutes.
Now, add some water and cover the pan with a lid. Let it cook for a few minutes
Then, add boiled potatoes and cook again for a few minutes.
Add some more water to and bring it to a boil. Let it reduce for some time.
Lastly, add coriander leaves, turn off the flame, and cover the pan for a while to let the aroma infuse.
Serve hot with rice or chapati (Indian flat bread).