Take a heavy bottomed pan. Add cumin seeds.
Once they splutter add asafoetida, ginger, green chillies and sauté for two minutes.
Add tomato puree, spinach, red chilli powder, coriander powder, turmeric powder and salt.
Sauté for eight to ten minutes or till the oil separates.
Add lotus stem, brinjals and potatoes and two cups of water and cook on low heat for ten to twelve minutes or until done.
Remove from heat. Serve hot with puris and raita.