Eggplant With Fenugreek Leaves

Ingredients

• 2 large italian eggplants (any variety of eggplant will work)
• 5 tablespoon oil
• 1 teaspoon cumin seeds
• 2.5 cups (8oz by volume) packed onion, sliced in thick half moons
• 2-4 hot green chili pepper (thai-bird kind) – or to taste
• 2.5 cups (8 oz volume) packed fresh fenugreek leaves and tender stem, chopped
• 1 teaspoon turmeric powder
• 2 tablespoon tomato paste or about 1 cup of fresh grated tomato
• 1.5 tablespoon chili garlic paste(or 1 tablespoon garlic paste combined with 1 tablespoon red chili powder/cayenne/paprika)
• 1/2 tablespoon fresh ginger, julienned
• salt to taste