Peel the eggplants and cut them into cubes. Coat the eggplants with red chilli powder and ½ tsp salt and set them aside.

Cut potatoes into cubes and keep them aside.

Heat 3 tbsp oil in a heavy-bottomed wok/deep frying pan over medium-high heat.

Add the cubed eggplants to the wok and sauté them until they turn slightly golden. Transfer the sautéed eggplants to a plate and set them aside.

In the same wok, add 1 tbsp of oil and saute the cubed potatoes until they become golden on the edges. Stir occasionally to ensure even cooking.

Heat ¼ cup oil in the same wok over medium-high heat.

Add bay leaves and coriander seeds and let them splutter.

Add the chopped ginger, garlic and green chillies to the wok. Cook them until they become fragrant and slightly golden.

Add the finely chopped onions to the wok and cook for a few minutes until they turn translucent.

Pour in the tomato puree and mix well for a minute.

Add salt, turmeric powder, achari masala powder to the wok. Mix well to combine all the spices.

Now, add the sauteed eggplants and potatoes to the wok. Mix well to coat the vegetable with the tomato mixture.

Lower the heat, cover the wok with a lid and simmer for 8-10 minutes until the vegetables are cooked through.

Finally, add dry fenugreek leaves and check the seasonings and adjust to taste.

Turn off the heat and let the dish rest for a few minutes.

Serve hot with roti or rice.