Step 1

On a medium baking sheet, bake the eggplant for 25 minutes. You can also roast it directly on the gas stove for 5-10 minutes. Make sure to change the sides and be careful while doing this. Once done, let it cool. Peel off the skin of the eggplant and chop it.

Step 2

Take a sauce pan and heat oil in it. Add cumin seeds and let them splutter. Add onions and saute until they turn golden brown. Then add ginger-garlic paste, tomato and curry powder into the sauce pan. Cook for 2 minutes. Take yoghurt in a bowl and whisk until a smooth consistency. Add yogurt to onion tomato curry. Mix well. Add eggplant and salt. Mix again. Cover the pan and cook for 10 minutes over high heat while stirring in between.

Step 3

Reduce the heat and remove the lid. Cook for another 5 minutes and serve hot. You can pair it with parathas, roti or even rice. Pair it with salad of your choice and relish its amazing taste.