Trim the edges of the green beans and slice it into 1-inch chunks.

Peel the potatoes and slice it into wedges. If the potatoes are big, slice the wedges into half.

Slice the eggplant into a similar size as that of the green beans and potatoes. I prefer to keep it tad bit bigger because it cooks down to mushy as compared to beans and potatoes.

Place the eggplant in a bowl and mix it with ½ teaspoon salt and ½ teaspoon turmeric. This will soften the eggplant and thereby, require less oil to cook it down.

Place a pan at medium heat and pour 1 tablespoon of oil. Sprinkle the nigella seeds and once the seeds start to sizzle, scatter the potato wedges and sprinkle rest of the salt and turmeric. Toss it around, cover the pan and cook for 5 minutes, letting the potatoes soften a bit.

Add the green beans and eggplant. Toss it around. Add the ginger, bhaaja moshla and green chili. Toss everything, add ¾ cup of water, cover the pan and simmer for 10 minutes. Toss once in between to make sure it doesn’t stick to the bottom of the pan.

Finely chop the cilantro leaves and add it to the pan. Mix it around and serve warm!