4 eggplants, medium slices
2 tomatoes, diced
1/2 onions, sliced
7 cloves garlic, minced
3 green chilies, minced together with garlic
1/4 teaspoon mustard seed
1/2 teaspoon cumin seed
oil
salt to taste
1. In a pot, add oil and when hot, add mustard seeds and cumin seeds.
2. Add onions as soon as the seeds start splattering. Stir it and leave it for 5 minutes.
3. Once onions have turned golden, add eggplants, tomatoes, garlic chili paste and salt to taste.
4. Stir it and leave it to cook on low heat. (It will be done when tomatoes and eggplant separate from the oil.)