Crispy potato and eggplant fry with a roasted cumin-coriander spice blend

Cut the potatoes into wedges of more or less equal thickness, neither too thin nor too thick, and the eggplants to the same thickness.

Heat oil in a wide pan on high until hot but not smoking.

Reduce to medium, add cumin seeds then black mustard seeds and fry a few seconds until fragrant and just spluttering; do not let them go dark or they turn bitter.

Add the potatoes, raise to medium-high and stir a minute, then cover on medium a few minutes, stirring now and then, until about half cooked and taking a little colour.

Add the eggplants and salt, fry on medium-high, then cover on medium a few more minutes until the eggplant softens.

Add red chili powder and turmeric and cover on medium a few more minutes.

In a small pan on low, dry roast cumin and coriander seeds, stirring constantly, until fragrant or a shade darker; take off the heat at once.

Add a little salt and grind the seeds coarsely.

After about five minutes, when the eggplant looks fried and the potatoes are cooked, sprinkle the spice blend over every piece.

Add curry leaves (or any greens) and toss the pan now and then on medium, stirring little so the eggplant does not turn mushy or the potatoes break, until crisp.

Serve immediately as a side with hot steamed rice and dal.