We start by making the tomato sauce. Take a pot and fill it with enough water so that all the tomatoes will fit in and be covered by water. Put it on a high heat and bring the water to a boil.

When it boils well, add the washed tomatoes to the pot. Now turn off the heat and leave the tomatoes in the hot water for about five minutes. They become soft and their shells crack. Then take them out one by one, peel them and cut out the stalk.

Put all the tomatoes in a blender and process them into tomato puree. You can put this aside now, we'll need it again later.

Now start preparing the eggplant by washing it and then cutting it into medium-sized pieces.

The next step is to heat oil in a deep pan. When hot, add cumin, garam masala, coriander, turmeric, and asafoetida. As always, you'll need to stir the spices so they don't burn in the pan. When they have developed a delicious aroma, you can also add the eggplant.

Pour salt over the eggplant and cover with a lid for two minutes. They will soften with the steam and heat. Stir occasionally. After two minutes, remove the lid so that the eggplant does not turn into mush but remains in pieces. Continue cooking until it is soft and slightly darker. Continue to stir occasionally.

When it is soft and completely cooked, add the tomato puree and cook for another two minutes so that the tomato sauce gets hot. And everything is ready to serve!

Enjoy your meal!