Grind garlic and mustard to a fine paste.
Cut baingan lengthwise discarding the stems.
Heat up oil, add punch phoran(fenugreek, mustard, cumin, nigella/kalonji and sauf mixed together in equal quality) along with asafoetida.
Add the ground paste and 2 tbsp water, water will reduce the splattering of masala all over.
Fry for a minute or two. Add turmeric, chilli, coriander powder and salt, fry for another minute by adding some water to prevent the masala from burning.
When oil starts showing up, add finely chopped green tomatoes.
Mix well, cover and cook till tomatoes are soft.
Add baingan, stir well, fry on high heat for 2 minutes. Reduce the heat, cover and cook till done. Stir it occasionally.
Cook without the lid till masala is well fried and coats the baigan. Garnish and serve hot.
