In a wok heat mustard oil. Bring it to smoking point. Switch off gas.
Now again heat same oil and add mustard seeds, jeera, kalongi, ajwain, saunf, methi seeds and hing.
Saute for a min. Add ginger garlic chilli paste.saute it.
Now add onions.cook till translucent and tender.
Add tomatos. Mix well and cover it for 2 mins and till oil separates.
Now add all the dry spices. Mix well and add 1 cup of water.
Put slit brinjals and mix and coat masalas properly.
Cover and cook till done. Open and ck in between and add water if required as per ur requirements.
Garnish with coriander leaves.
Serve hot with steamed /plain rice/ roti/ paratha.
