Prepare the ingredients for the recipe.
Wash and cut the brinjal from one end keeping the stalk intact. Make a cross 'X' cut. Ensure that all the brinjals are nearly the same size.
In a pan, add 4 tbsp. oil and put the brinjals for frying. Add haldi powder and salt and let the brinjals get cooked and fried.
In a separate pan, take ½ tbsp. oil. Add jeera and garlic and let it fry for 2-3 minutes. Keep aside.
In the same pan add the pudina and dhaniya leaves and let it fry for 2-3 minutes. Keep aside.
Add ½ tbsp. oil in the pan and fry onion. After it becomes soft, add the tomatoes. Cook till oil leaves the sides.
Let all the ingredients cool down.
Combine all the ingredients from step 3 to 5 and blend it in a mixie.
Put this mixture in the pan containing brinjals. Stir well and keep it on low flame for 3-4 minutes.
Serve with hot rotis or steamed rice/jeera rice/pulao etc.