• Cut eggplant into length wise and make 2-inch-thick pieces and shallow fry till golden brown.
• [To avoid frying you can put all the cut pieces of eggplant in a tray, spray with Pam oil and broil them.]
• Heat the 2 tablespoons oil in a thick bottomed pan.
• Put diced tomatoes in to the pan with pinch of salt & Heeng
• Cover the pan till tomatoes become soft.
• Add all the above ingredient.
• Add 1/2 cup water, let it boil and tomatoes become puree.
• Add fried eggplants and let it boil 4 to 5 minutes. Add Green chilis as per your taste.

Serve with Rice.

Tip:
 Eggplant does not soak oil if you follow below Tip.
 Soak cut egg plants in a water for ½ an hour before frying.