Prepare the achari masala by dry roasting mustard seeds, cumin seeds, fennel seeds, nigella seed, carom seeds, fenugreek seeds, and dry red chilies in a pan over medium heat until fragrant and slightly browned.

Transfer the roasted spices to a mixer and grind into a coarse powder. Set aside.

Wash and clean the eggplant, then set aside.

Heat sunflower oil in a wok. Add mustard and cumin seeds and wait until they crackle.

Add finely chopped onions and sauté until the raw smell disappears.

Add grated ginger and garlic and fry well until golden brown.

Add turmeric powder, coriander powder, red chili powder, the prepared achari masala, and chopped tomatoes.

Sauté until the tomatoes soften.

Slit the eggplant from the middle into two, keeping the joint intact.

Add the eggplant to the fried masala and mix well to ensure it's fully coated.

Add amchur (dry mango powder) and stir well.

Add a little water to prevent the masala from sticking to the pan.

Add salt to taste and slow cook the eggplant in a covered pan over low heat.

Cook until the eggplant softens.

Turn off the heat and garnish with freshly chopped coriander leaves. Stir well.

Serve hot with Phulkas smeared with ghee or with hot steamed rice.