Wash and chop the eggplants into bite-sized pieces.

In a large pan, heat the cooking oil over medium heat. Shallow fry baingan pieces until browned from both sides. Remove and set aside.

In the same pan, add cumin seeds, mustard seeds, fennel seeds, carom seeds, and asafetida, and let the seeds sizzle for a few seconds.

Add the chopped onions, minced garlic, and ginger, and cook until onions turn slightly brown in color.

Add the chopped tomatoes (optional), and green chili, and cook for 2-3 minutes.

Add coriander powder, turmeric powder, chili powder, and salt to taste. Cook for 1-2 minutes.

Now, add the chopped fenugreek (methi) leaves and cook for 2-3 minutes.

Finally, add the fried eggplant (baingan), and mix well. Cover the pan and cook for 3-4 minutes.

Serve hot with roti or rice.

Enjoy your delicious Baingan Methi!