The eggplant (a.k.a. Brinjal) curry is very famous in in India , especially in Andhra Pradesh/Telangana (South Indian regions) , when prepared in a very special way. This preparation includes grounding many spices and add them carefully in a very precise measurement.
First , the indian spices - Ground nut, Sesame seeds, Dhania (Cilantro seeds/coriander seeds), dry red chillies, cloves, cardamom, fenugreek etc are dry roasted and grounded coarsely.
A separate wet mixture is prepared by grounding fresh green Cilantro , green chillies, tamarind, 5-10 cloves of garlic, curry leaves, turmeric etc
Oil is heated in a wide bowl and mustard seeds , jeera , chilli seeds are added to oil. When they start popping up, add the above 2 grounded.mixture to the oil. Salt and Red chilli powder is also added. Let this mixture fry in oil until it becomes golden brown.
In a separate bowl, fry eggplants until they become tender. Then add the eggplant to the fried mixture of spices. Let it cook for 5-10 minutes. Add butter milk t this mixture and let it cook for 5 more minutes.
After it is cooked, take the curry in to a serving bowl and garnish it with Cilantro and Mint leaves. Server hot.This will be good eat with rice or roti(indian bread)