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 & temper with mustard seeds. Allow it to splutter. Then add the cumin seeds and asafoetida. Saute for a few seconds.
Add onion, ginger, garlic, green chilies & curry leaves. Saute till light brown.
Add all the dry spices and give it a stir.
Add the chopped spinach and stir fry on a medium flame till the moisture has evaporated.
Add the mashed eggplant and salt. Mix well and saute for 2-3 minutes.
Garnish with sliced onion, fresh lime, fresh chilies & coriander leaves and enjoy with any Indian flat bread.
