Gather all the ingredients and wash the eggplants, tomatoes potato and the coriander leaves if using.
Measure and pound the fennel (Saunf) and cumin seeds together.
Peel the onions and potatoes. Slice the onions and keep aside.
Cut the eggplant and the potatoes length wise into two inch sticks. Wash coriander leaves and stems and let them sit on a kitchen towel to drain. Clean any rotting or dirty stems while washing.
Place a heavy bottom kadhai or skillet on medium heat. Pour oil and let it heat.
Once the oil is glistening, add the pounded fennel (Saunf) and Cumin (Jeera) seeds. Let the seeds splutter as you reach out for the chopped vegetables.
Next, add the onions, potatoes and eggplants and stir to coat them in oil. Add salt, turmeric and red chilli powder and toss carefully without bruising the eggplant pieces.
Cover with a lid so that the vegetables cook in steam. If using a cast iron skillet, reduce heat to medium low so that it does not burn. Let the sabzi cook in a covered kadhai/skillet/ pan.
Check in 5 minutes if the potatoes are cooked. You can do this by piercing a knife through a piece to see if it goes through smoothly without force.
Next, add tomatoes and the coriander powder and stir well. If you think that the contents of your pan look dry or are sticking to the pan, add a couple of tablespoons of water and cover. Cook till the tomatoes are soft, which should happen in 4-5 minutes on low heat.
Meanwhile, bunch up the clean coriander leaves and chop.
After 2 minutes of cooking, take the pan off heat, sprinkle garam masala and chopped fresh coriander leaves.
Serve this Saunf wale Baingan Aloo ki Sabzi with hot ajwain parathas for a hearty winter breakfast.