Boil potatoes in a pressure cooker with water and salt until 3 whistles. Let the pressure release naturally.

Peel and chop the boiled potatoes.

Heat oil in a kadhai (wok).

Add mustard seeds and let them crackle for about 10 seconds.

Add potatoes, salt, asafoetida, red chili powder, and turmeric powder.

Cook until the potatoes are golden brown. Set aside.

Add more oil to the same kadhai.

Add curry leaves and eggplant.

After 1 minute, add salt, red chili powder, asafoetida, and turmeric powder.

Cover the kadhai and cook until the eggplant is soft.

Add the previously cooked potatoes to the kadhai.

Cook for another 2 minutes.

Turn off the gas and serve hot.