Wash and cut the eggplant lengthwise.

Set aside to dry slightly.

Heat oil in a kadhai (wok) or pan.

Add eggplant and cook until lightly browned.

Chop the tomatoes and set aside.

Add more oil to the same pan and heat.

Add cumin seeds and asafoetida (hing) and cook for 20 seconds.

Add tomatoes and cook until softened.

Add ginger powder, red chili powder, turmeric powder, and salt. Mix well.

Cook for 5-6 minutes.

Add the cooked eggplant and cook for 2 minutes.

Add salt, cover the pan, and cook for 3 more minutes.

Turn off the heat and serve.

Serve Tamatar Baingan with Jeera Rice/Phulka (Indian flatbread) and Palak Raita (spinach yogurt).