Wash the eggplants then cut each one in half lengthwise, then chop into bite-sized pieces. Take a bowl full of water, add about 3 tsp. salt and soak the chopped eggplants in there for about 20 minutes. This gets rid of any bitterness from the eggplants.
Drain the eggplants, rinse out to remove any extra saltiness, and deep-fry for about 5 minutes, until they start to brown around the edges. Remove and set aside.
Heat the oil in a pan and first add the fenugreek leaves followed by the chopped onion. Fry until golden brown. Then add the garlic and green chilies followed by the tomato paste. Add in the salt, turmeric powder, coriander powder and cumin powder and fry for 2 mins.
Next add the blended tomatoes. Let this cook on medium heat until the gravy thickens and most of the water has evaporated. Add the yoghurt and stir for 2-3 minutes. Then add your fried eggplants.
Cook until the oil begins to separate from the gravy. Now add some warm water according to how much gravy you require in your dish. Turn down the heat and let this simmer down and thicken for about 10 minutes.
Finally, add some coriander leaves, adjust salt and sprinkle the garam masala. Turn off the heat and serve!