Place meat pieces in a large pot, cover with the water, and bring to a boil while skimming froth as it appears, add turmeric, coriander, cloves and cinnamon. Cover and cook on low heat for 1 hour or until meat is almost cooked. Remove from heat.
Heat oil in a large pot, add and cook onions until golden brown. Add garlic, ginger, salona spices and cook for 1 minute.
Add potato, zucchinis, and eggplants. Add the reserved meat stock with the cooked meat, and bring to a boil.
Stir in the tomato paste, add the dried limes, green chilies, MAGGI Chicken Stock cubes, bell pepper and fresh coriander. Simmer for 10-15 minutes or until potato is cooked.
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