Popu (Seasoning) - Heat 1¼ tbsp of Oil and add ½ tsp of Mustard Seeds and let them splutter. Add a pinch of Cumin Seeds and 5-6 curry Leaves and toss for 10 seconds. Add a pinch of Asafoetida and saute for few seconds. Add the cubed eggplants and stir fry for 5 minutes without lid on medium heat. Stir continously to ensure they don't get burnt. Add 1 tsp of Ginger-Green Chilli paste, Salt to taste and a Big pinch of Turmeric Powder and combine. Cook for 2 minutes and add 1 tsp Coriander Powder, a pinch of Methi Powder and 1 tsp Red Chilli Powder and combine. Cook with the lid on low to medium heat for 20 minutes. Remove the lid and cook on high for 4 minutes. Garnish with chopped Coriander Leaves.
Serve hot with rice / rotis.
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