Heat oil in a pan. Add jeera and wait till it gets brown. Add garlic paste and fry a bit. Then add just a handful of fenugreek leaves. Fry a bit.

Then add brinjal, green chillies, salt and turmeric powder. Combine everything well. You'll notice that the brinjals will absorb all the oil and the sabzi will look dry. Cover and cook on lowest heat until brinjals are cooked and they have left all the oil they absorbed earlier. Add fenugreek leaves at this point, combine well, cover and cook again on low heat.

In about 3-5 minutes the sabzi will be ready. Consider it ready when you see the oil oozing and the leaves are tender. Serve it hot with roti/paratha/rotla. Jaggery and pickled turmeric accompany well with this sabzi.