This is a recipe from Sailu's Kitchen that is now a regular in mine.
6-7 small Indian eggplants, diced
To grind to a paste:
1 small bunch of coriander leaves (I used the stalks as well)
1-2 garlic cloves
1 tiny piece of ginger
2-3 green chillies
1 tsp urad dal
A pinch of asafoetida
5-7 curry leaves
Heat oil in a pan and temper it with mustard seeds, urad dal, asafoetida and curry leaves.