Step 1

Cut the eggplant into medium sized pieces.

Step 2

In a frying pan, put some oil and lightly fry the eggplant pieces. Remove them from the pan.

Step 3

Using the same fry pan, add some oil. Then, add the cumin seeds and chopped garlic. Fry for 15 seconds, then add the onion and red pepper flakes. Fry for 3 minutes. Add the eggplants and stir it. Add the ketchup and mix it well.

Step 4

Add the vinegar and mix it. Cover the pan and keep on low heat for 8 minutes. Take off the lid, then add the salt and a little bit of water (if necessary). Cook for 4 minutes without the lid.

Step 5

Sprinkle the coriander over and turn off the heat.

Step 6

Serve with plain rice or biriyani.