Recipe:

• Grind 3 medium onions, 2 garlic, 1/2 cm of ginger, 10 curry leaves, 2 cm of cinnamon, 2 cloves and a cup of water to a fine paste
• In a pan heat 3 spoons of oil
• Add 1 crushed dried red chilly and a spoon of mustard seeds when the oil is hot
• Add the freshly ground paste and saute for 5 min
• Add 2 spoons of turmeric, 2 spoons of garam masala, 1/2 spoon of sugar, salt to taste, 2 spoons of dried fenugreek leaves (Kasoori Meethi), 2 spoons of coriander powder
• Saute for 5 min
• Add 3 finely chopped tomatoes
• Add mini aubergines, split into 4 parts but intact to the stem
• Arrange evenly in the pot and cover the pan with a lid
• Boil for 10-15 min

Voila!