1. Heat oil in a pan and saute the onions and green chillies for a little while.
2. Add the tomatoes, garlic paste and ginger paste, chillie powder, turmeric, garam masala/spice powder, coriander powder, a little of the chopped coriander leaves and salt and stir fry till the oil separates from the mixture.
3. Add the cut brinjals and 1 cup water and simmer on low heat till the gravy thickens. Garnish with chopped coriander leaves.
4. Serve with rice or chapattis

Recipe courtesy: Anglo-Indian Recipes
Image: Flickr/creativecommons williamnyk