Once the oil is hot, add hing, cumin seeds, red chilli powder and garlic and fry on medium heat for a few seconds.
Add onion and cook for 2-3 minutes until they are slightly browned.
Add green chillies and tomato and cook for 2-3 minutes.
Now add coriander powder, turmeric powder, kitchen king masala powder and cook for a minute.
Add potatoes, salt to taste and 1/2 cup water.
Cover the pan and cook for 5-6 minutes until potatoes are 60 % cooked.
Add baingan, ginger and salt to taste and cover and cook until brinjal and potatoes are cooked well.
Add dry mango powder and fresh coriander and mix well.
You can use any variety of eggplant to make this sabji.After cutting the eggplant, keep them in a bowl filled with water until use. They will not turn black this way.Never peel the brinjal and cut it into cubes. Always retain its outer covering and then cut it into small cubes, so that the brinjal can maintain its shape after it is being cooked.Cook the potatoes first and then add the baingan, as cooking time for both the veggies are different. If you add baingan with aloo, it will become mushy and won't taste great.Serve the sabzi with a dash of ghee on top for the best flavors.Prefer to cook the sabzi in a kadhai over a pressure cooker so that the veggies do not turn slightly mushy.