1 kg eggplant = 400g meat. remove all seeds. 
200g tomatoes 
40g chives 
150g spring onions 
5 cloves garlic 
1tbsp oil
pinch hing (asafoetida)
1 tbsp ginger chili paste
1 tsp kitchen king
1 tsp chilli powder
¼ tsp turmeric
½ tsp salt 

1. Wash and roast the eggplant directly on an open flame of a grill or stove turning occasionally until mushy inside and a charred skin. Alternatively, slit and oil the eggplant. Bake it for 1 to 1 ½ hours at 350°F until inside is mushy. When cool enough to handle, remove the skin and run under water. Then, open the eggplant and discard seeds. Reserve the meat and just slightly mash it up.

2. In a saucepan on medium low, heat oil and bloom hing. Add the ginger chilli paste, onions, chives, garlic, kitchen king, chilli powder, turmeric and salt until fragrant and onions are translucent about 5 to 10 minutes. Then, add the tomatoes and cook them down for about 5 minutes. Lastly, add the eggplant and 1 cup of water. Allow to simmer for another 10 minutes until it all comes together.

3. Serve hot with bajri rotlo or halvo khichdi and kadhi.