Slit brinjals from between dividing it into 4 pieces and leave the stem intact.
Prick the potatoes with the help of a fork.
In a wok or kadai add oil, potatoes and brinjals and mix well.
Cook on medium high till potatoes and brinjals are fully cooked and golden brown.
Once the brinjal and potatoes are cooked add mustard seeds, cumin, fennel seeds and let it cook.
Now add masala and mix well.
Add some water in the jar, rinse and add it to the kadai.
Add salt, mix well and cook till gravy leaves oil.
Cover and let it cook for 1-2 minutes.
After 2 minutes lift the lid and mix the curry again.
Add water, mix and let the gravy boil for 1 minute.
After 1 minute turn off the heat.