Season the eggplant with salt. In a large skillet, heat 2 tablespoons of the oil until shimmering. Add the eggplant and cook over moderately high heat until golden brown, about 1 minute per side. Transfer the eggplant to a plate.
Add the remaining 1 tablespoon of oil to the skillet and reduce the heat to moderate.
Add the turmeric, cumin, and coriander and cook, stirring frequently, until fragrant, about 1 minute.
Stir in the curry leaves and cook for 30 seconds longer.
Add the onion, ginger, jalapeno, and garlic and cook until the onion softens, about 5 minutes; if the mixture seems dry; add up to ¼ cup of water to prevent sticking.
Add the tomatoes and the tomato paste and cook until the sauce thickens, about 3 minutes.
Return the eggplant to the skillet and cook, stirring, until they are opaque throughout, about 2 minutes. Season with salt.
Transfer the eggplant to a bowl, sprinkle with cilantro and serve.
https://creativedelites.com/punjabi-eggplant-recipe December 11, 2021