Place a heavy bottom pot on medium flame.
Add oil and let it heat up.
Once hot add mustard seeds, cumin seeds and pinch of gluten-free asafetida.
Add curry leaves and let everything splutter.
Turn the flame medium low now, and add the minced garlic and kashmiri red chili powder. Cook it for 30 secs.
And add aubergines, potatoes and tomatoes. Add the ground spices now. In goes turmeric, coriander powder, red chili powder and salt.
Give everything a good mix and let it cook for a minute.
Add 3 cups of hot water and mix again.
Bring the stove flame to medium and cover.
Let the Curry simmer for good 15 mins
Check for the Potatoes and aubergines if they have cooked.
Once done add sugar. Mix well.
Add fresh cilantro and serve with puris, phulkas, jeera rice or khichdi.