• To be mixed into a marinade
  
• 2 tbsp ginger-garlic paste
  
• 1 tsp chili powder
  
• 1/2 tsp turmeric powder
  
• salt to taste
  
• 1 tsp oil
  
  
• Other ingredients
  
• 2 cups eggplant, cut into 1” cubes
  
• oil for deep frying
  
• 1 tsp fennel seeds
  
• 1 tsp mustard seeds
  
• 1 tsp fenugreek seeds
  
• 1 tsp nigella seeds (kalonji)
  
• ½ tsp cumin seeds
  
• ½ tsp asafoetida (hing)
  
• 2 tbsp oil
  
• ½ cup sliced onions
  
• 1 tsp ginger-garlic paste
  
• 1 tsp chopped green chilies
  
• ½ tsp turmeric powder
  
• ½ tsp chili powder
  
• ½ tsp garam masala
  
• ½ tsp dried mango powder (amchur)
  
• salt to taste
  
• ¾ cup yogurt, whisked well
  
• ½ cup cream
  
• 3 tbsp chopped coriander leaves
  

Method:

Mix ginger-garlic paste, chili powder, turmeric powder, salt and oil to form a paste (marinade) and keep aside.

Add eggplants to the marinade and keep aside for 15 minutes. Heat oil in a pan and fry the eggplants till golden brown.

Mix fennel seeds, mustard seeds, fenugreek seeds, onion, cumin seeds and asafoetida (hing) in a small bowl. Heat oil in a pan and add the mixture.

When seeds crackle, add onions, ginger-garlic paste and green chilies and sauté till the onions turn translucent. Add the turmeric powder, chili powder, garam masala, dry mango powder and salt and sauté for 2 minutes. Add yogurt, fried eggplants and fresh cream and mix gently. Cook for 3-4 minutes.

Garnish with coriander leaves and serve hot with rice or rotis.