Wash the vegetables thoroughly. You can choose whether you would like to rub off the carrots very properly and cook them with the skin on or peel them. In any case, cut them into medium-sized pieces. Cut the eggplant into medium-sized pieces as well.

Heat up the oil in a deep pan. When it is hot, you add cumin, garam masala, coriander, turmeric, ginger powder and asafetida into the oil. Stir so that the spices get fried but take care that they don’t burn. Once they have developed their aroma, add the carrots. Mix the spices and the carrots well and place a lid on the pan to let the carrots get cooked on medium heat.

After five minutes, lift the lid and add the eggplant pieces. Mix the vegetables. Sprinkle some salt on top and mix that into the food as well. Place the lid onto the pan again and turn the heat low. Stir from time to time.

After about ten minutes, you can open the lid, stir and let the vegetables cook in an open pan. Stir after while.

Another five minutes later, everything should be nicely cooked, soft and ready to serve!

Enjoy your meal!