Wash the eggplants and prick the eggplants with a fork. Next Grill it until the skin

Has blackened and the eggplant is all mushy inside. Took me about 20 mins. I just flipped the

Eggplant after a little while, so it was evenly blackened

Give it a few minutes to cool down and then chop off the stem, remove some of the blackened bits

And then mash the rest with some lemon juice

Heat some oil in a skillet and then add the cumin seeds, green chile and diced onions

Saute until the onions have softened, then add the ginger and garlic pastes and the masala powders: turmeric and coriander powder. After a minute add the tomatoes and some salt

If you don't have a can of tomatoes, just chop up 3 or 4 juicy tomatoes

Continue cooking until the tomatoes are nice and soft. Finally add in the roasted eggplant puree,

The garam masala and some chopped cilantro. Give it all a good stir and after a couple of minutes

Remove from the heat

I served this with some rotis, plain white rice will go great with this too