Heat a little sesame oil and lightly saute a teaspoon of cumin, four green chillies, some chopped garlic and a large chopped tomato.
In most recipes tomatoes go in after all the other vegetables.
But for this recipe, the process has been reversed. Let them cook them on medium heat. Season with salt as that helps soften them faster. Use the back of your spoon to mash them up.
Add a sliced onion and cook till they lose the raw edge. Sprinkle and mix a tablespoon of coriander powder into it. Add about 300 to 400 grams of chopped brinjals and coat them evenly.
Cover and cook for about ten minutes on low to medium heat. Sprinkle some garam masala and mix well. If needed scrape the base to deglaze the pan.
Serve hot or cold.