Slit the eggplant into half but let it remain intact. Apply few drops of oil all over it as this helps to peel the skin off easily. Roast on an open flame till the skin is charred. Cool and peel the skin off. Mash well and keep aside.
Heat oil in a pan and temper with the mustard seeds. After it stops spluttering, add the asafoetida and cumin seeds. Saute for a few seconds. Add onion, ginger, garlic, green chilies & curry leaves. Saute till light brown.
Add the spinach and all the powdered spices. Cook on a medium flame till the moisture has evaporated.
Add the mashed eggplant. Mix well and saute for two minutes.
Serve, garnished with sliced onion, ginger julienne, fresh chilies & coriander leaves.
