Grind poppy seeds into a smooth powder or if your blender needs some help, sprinkle some water to let the blade moving and make a smooth paste.

Heat 2tbsp oil in a sauté pan, add cumin seeds and once they start to splutter add red chilies and sauté for 30 seconds.

Next add potatoes and eggplant; sauté on medium-high flame until potatoes turn lightly brown around the edges, about 5-6 minutes.

Add poppy paste and turmeric, mix well to coat all the veggies.

Add ½ cup of water, salt and green chilies; lower the heat to medium; cover and cook until the veggies are cooked through, about 10-12 minutes.