Step-by-Step Instructions

1. 1.Heat Oil

   Place a pan on above medium heat and add 2 tablespoons of coconut oil, melting it down.

2. 2.Temper Cumin Seeds

   Add 2 teaspoons of cumin seeds to the hot oil and let them sizzle for a few seconds until fragrant.

3. 3.Sauté Onions and Potatoes

   Add 1 cup of sliced onion and 2 cups of diced potatoes to the pan. Stir often and cook for about 3 minutes.

4. 4.Add Eggplant and Fresh Chili

   Introduce 2 cups of diced eggplant and the chopped fresh chili to the pan. Continue to stir and cook for another 3 minutes.

5. 5.Incorporate Ginger-Garlic Paste

   Stir in 1 tablespoon of ginger-garlic paste. Cook for an additional 3 minutes, ensuring it's well combined with the vegetables.

6. 6.Add Tomatoes and Powdered Spices

   Add 3 cups of diced tomatoes along with 1 teaspoon each of salt, black pepper, turmeric powder, chili powder, coriander powder, and cumin powder. Stir well and cook for about 5 minutes, allowing the tomatoes to break down and release moisture.

7. 7.Add Cauliflower and Green Beans

   Add 2 cups of cauliflower florets and 2 cups of green beans to the curry. Stir to combine and cook for 3-4 minutes.

8. 8.Add Bell Peppers and Simmer

   Add 2 cups of mixed bell peppers and enough water to achieve your desired consistency. Reduce the heat to just above a simmer, cover, and cook for 6-7 minutes, or until the potatoes and other vegetables are tender.

9. 9.Finish with Garam Masala and Cilantro

   Stir in 1/2 teaspoon of garam masala powder and a generous amount of chopped cilantro. Check for salt and adjust if necessary. Serve hot.