Pour the oil into a large pan and warm it over medium heat until hot.
Add in the cumin seeds and allow them to sizzle for about a minute, releasing their aroma.
Add the sliced onion and cook for 4–5 minutes, stirring occasionally, until the edges turn golden brown.
Mix in the ginger paste and garlic paste, cooking for about one minute to remove the raw smell.
Add the salt, chilli powder, turmeric powder, coriander powder, and chilli flakes, then stir well.
Add a 2 tbsp of water to prevent the spices from sticking and let them cook gently for 3–4 minutes.
Chop the tomatoes and add them to the pan. Cook for 4–5 minutes, stirring often, until they soften completely and the oil begins to separate from the masala.
Cut the potatoes and stir them into the mixture. Cook for 4–5 minutes, allowing them to absorb the spices before the aubergines are added.
Add the chopped aubergines and mix thoroughly. Cover the pan and let the vegetables cook together for 15–20 minutes on low heat, stirring occasionally, until both the potatoes and aubergines are tender.
Once the oil rises to the surface and the vegetables are fully cooked, turn off the heat. Serve hot with roti, naan, or rice.
