1st of all wash and clean the eggplants. Then make 4 slits over it and insert 1 garlic clove in each slit. Then rub the eggplants with oil properly.

Now, when the eggplants are hot hold it's crown and remove the black skin and take out flash from them. Now chop the eggplants' flash.

Now, heat some oil in pan. Add cumin seeds when they crackle add chopped green chilli and ginger garlic paste. Saute the mix for some time and add finely chopped onions. When the onions turn translucent or light brown in colour add finely chopped Tomatoes. Cook them together until the tomatoes cook well.

Now add all the powder masalas mentioned above and some water. Let it cook well. When the water of the gravy evaporates and oil floats on top add the flash of eggplants. Mix well. Add some water to let it cook properly