Apply oil to the big Eggplant and bake it in oven or stove at low heat until the vegetable turns soft.Dip the baked Eggplant in clean water and peel off the outer layer.After peeling off outer layer, crush the eggplant into paste.Add 1/2 Cup Oil to the Pan and wait until it is hot, then add onion and fry until it turns golden brown color.Add Ginger Garlic paste, Turmeric and chopped Tomatoes.Add red Chilly powder and salt and cook until tomato is cookedAdd eggplant paste to the pan and mix well.Cook the mixture for 10-15 minutes.Add Garam masala, Jeelakarra(Cumin Seeds) powder, Coriander powder and let it cook for 10-15 minutes. Add water as required if there is no water left in the pan.Finally add Coriander leaves to the curry and take it off the stove.Procedure for Making Gharam Masala : Grind 1/4 Tea Spoon, 4 Cloves, 4 Cardamoms, 2 small Cinnamon, 8 Pepper pcs, 8 Kababchini pcs to make fine Gharam Masala Powder.