I have used about 3 small-medium eggplant which amounted roughly to 1 kilo. Place them on a foil lined baking sheet and apply oil over them. Rub to make sure it covers all the surface.
Poke few holes all around using a fork.
Place under a Broiler and broil until all the sides are blistered. Depending upon your oven and the eggplant it would roughly take around 20-30 minutes. Make sure to turn them every few minutes so that they get done on all sides.
While that's happening chop your veggies. Make sure to chop them fine into small pieces. Please refer my tips 1 , 2 and 3 for the amount of tomatoes, onions and garlic.
Heat a skillet in medium heat. Add 1 tbsp butter for richness (or just oil). Add the cumin seeds and when it splutters, add the asafoetida, garlic, ginger, onion, curry leaves and then finally salt in the order mentioned giving few seconds after each addition.
When the onion is soft, add the tomatoes. Increase the heat to medium-high.
The high heat will cause the tomatoes to start watering and break into a sauce. If you are tomatoes are too firm, you can sprinkle some water.
Stir it now and then. You will find the tomatoes is soft and you can easily mash them into a sauce.
Reduce the heat to low. Add the spice powders.
Mix until well combined.
Close with the lid and let it continue cooking in low heat while we prepare our eggplant.
See our eggplant all broiled and smoked? Cool until you can handle it.
Slowly peel away the skin. Because of the oil that was applied earlier, it should easily come off.
Mash the pulp with the fork.
and add it now to your tomato sauce along with the juices.
Mix until well combined. Do a taste test to see if it needs more seasoning. The quality of your eggplant (and your taste) will determine the amount of spice you need. So adjust accordingly. You can close with the lid again and cook in low heat for the flavors to completely meld together.