Ingredients:
2 large eggplants
1 can of dice tomatoes - 400g
3 tbs of oil for cooking
1 tbs of ginger and garlic paste
1 tsp of cumin seeds
1 tsp of fennel seeds
1 tsp of onion seeds
3/4 tsp of fenugreek seeds
3/4 tsp of turmeric powder
1 tbs of coriander powder
1/2 tsp of cumin powder
3/4 tsp of red chilli powder
1/4 tsp of asafoetida powder
4-5 green chillies
salt to taste
chopped coriander leaves
oil for frying the eggplants