Slice the potatoes and eggplants into wedges.
Heat mustard oil in a pan, turn the heat low for a minute and add the chopped green chillies.
Add the potatoes and eggplants to the pan.
Now switch to medium heat and stir. Let it cook for a minute.
In a small bowl mix all the spices, salt, red chilli powder, haldi powder, coriander powder, cumin powder, and dry mango powder.
Add this spice mix to the sabzi on heat and stir.
Put the lid on and cook for 10 minutes in medium flame. keep stirring in between.
Open the lid and cook for another 5 minutes.