1 large Eggplant
4 Tomatoes or 1 can of tomato paste
Few Kasoori Methi (dried methi leaves)
Garlic Ginger paste
Salt and Chilli Powder
1.Slice the Eggplant in circle-shaped pieces. Dont cut them in tiny pieces , slice them big and round. Sprinkle salt on both sides of each brinjal slice and lay each of the slice on a newspaper or paper-towels for about half-an-hour.
2.Cut onions. Take a large pan, pour 2 spoons of oil, put the cut onions, fry them golden brown. Add ginger-garlic paste and fry.
3.Later add diced tomatoes or tomato paste and cook for 5 minutes and keep it aside.
4.Take a second pan and heat oil. The amount of oil -as needed to fry brinjals. Take each slice of brinjal which was salted and dried, press the excess water with paper towels. (This water appears due to the salt applied)
5.Fry each slice in a manner similar to papads, remove the slice of brinjal once its brown in colour and press with paper towel to remove oil and put it in the pan containing tomato. Repeat the frying process for each slice and put each in tomato gravy.
6.After frying brinjal slices and putting them in the tomato gravy, cook it for a while, add salt and chilli powder according to taste. Sprinkle methi (fenugreek) leaves and mix. Cook for 2 minutes and serve.