Aloo Paratha

Put a large pot of water over high heat and salt it. Scrub and cut the potatoes into chunks; add to the pot and bring to a boil. Adjust the heat so the water bubbles steadily, cover, and cook until fork-tender, 10 to 15 minutes.

Rinse and cut the eggplant crosswise into 1/2-inch-thick slices (halving if necessary). Peel and mince the ginger; rinse and halve the lemon. Put 2 tablespoons oil in a large skillet over medium heat. Add the ginger, sprinkle with salt, and cook, stirring until it’s fragrant, 1 to 2 minutes. Remove the pan from the heat; stir in the curry. Drain the potatoes and add to the pan with the juice of the lemon and mash until mostly smooth. Adjust the seasoning. Put into a bowl and wipe the skillet clean.

Put 2 tablespoons oil in the same large pot over medium-high heat. Add the eggplant, sprinkle with salt, and cook, stirring frequently until it begins to soften and brown, 5 to 10 minutes. Peel, trim, and chop the onion and 6 garlic cloves. Lower the heat to medium, add the onions and garlic, and cook, stirring frequently until the onions are soft and translucent, 3 to 5 minutes more. Add the diced tomatoes and the mustard seeds, and bring the mixture to a boil. Lower the heat so it bubbles steadily, cover, and cook, stirring occasionally until thickened, 10 to 15 minutes.

Rinse, dry, and strip the mint; chop enough leaves to measure about 2 tablespoons (save the rest for another use). Rinse, trim the toughest stems, and chop the cilantro; stir into the potatoes. Divide and spread the filling over one half of each tortilla and fold over.

Put 2 tablespoons oil in the skillet over medium heat. When it’s hot, add two filled tortillas and cook until bottoms are browned and crisp, about 1 minute. Turn carefully and cook until other sides are brown, another 30 seconds. Transfer to a cutting board and cut them into wedges. Taste the eggplant and adjust the seasoning; garnish with the mint.