Firstly cut the eggplant from the center then make a cross cut in it. Don't separate.(Here I used long sized eggplant. If you have small sized eggplant no need to cut from the center, only make a cross cut in it). After cutting put the all eggplant in the bowl and add the salt, turmeric powder and little more oil. Keep aside after covering for 15-20 minutes.

Now heat a pan add marinated eggplant in it and fry it until it's become half cooked. Transfer it into a bowl and keep aside.

Then take a jar add garlic cloves, ginger, green chilli, cumin seeds and black pepper in it and make a fine and smooth paste with the help of water. Again heat the pan add oil and panchforan wait for few seconds. After that add sliced onion and fry it until it's become soft. Then add prepared paste and turmeric powder and little it of water. Mix it well and cooked the masala until the oil separate from the sides.

Then we gonna add chopped tomatoes, red chilli powder, garam masala powder, salt and mix it well. (Remember we also add the salt in eggplant)

Once the masala is perfectly cooked add water as per your required and let it boiled. Once it's started boiling add all the fried eggplant in it cover it and cook it on low to medium flame for 6-7 minutes. When you turn off the flame add handful of chopped coriander leaves and mix it well.