Wash and cut egg plants into equal size pieces. Wash and cut Choli, tomato and garlic.

In a pan add oil. Add mustard when hot. As mustard splutters add asaefotida. Add tomatoes.

Add Choli and egg plants. Add all spices. Mix nicely.

Cover and cook on slow flame for ten minutes. Add half cup water. Cook until done. Serve hot with Roti, Paratha or Khichdi.