Eggplant Curry (Baingan Curry)

Add 3 tbsp of mustard oil to the wok and heat it up. Put in the cumin seeds and curry leaves, then sauté everything for 2 seconds.
(Pro tip: Add oil according to your preference.)
When the curry leaves and cumin seeds are fried, add the chopped onions. Stir until they turn a light brown color.
Add the chopped tomatoes once the onions are fried. Then sauté everything for 10 seconds until it becomes dry.
Add the green chilis. Break and add them to the spice mixture. Add the ginger-garlic paste and stir-fry for 1 minute until the raw smell dissipates.
As soon as the raw smell from the ginger-garlic paste dissipates, add the powdered spices: turmeric powder, Kashmiri red chili powder, cumin powder, coriander powder, and red chili powder.
Add 2 tsp of salt and mix well. Now add a little water to cook the spices. Stir well until the raw smell dissipates.
After 1 minute of stirring the spices, add the eggplant pieces and mix thoroughly.
When the stirring is done for 1 min, add 1 cup of water. Mix well, then cover.
After a few minutes of cooking, it is done. Sprinkle coriander leaves and roasted spices, and mix everything well. Turn off the flame.
Transfer the Eggplant Curry to a bowl. Serve it with steamed rice, or Indian flatbreads like paratha, roti or chapati.