Wash the brinjals and cut them into uniform 1-inch cubes. Soak them in a bowl of water with a pinch of salt for 10 minutes to prevent browning. Drain and pat dry thoroughly with a clean kitchen towel. Measure all spices and chop the onions finely. Crush the kasuri methi between your palms to release its aromatic oils.

Heat 1 tbsp of ghee in a heavy-bottomed pan on Medium Flame / Madhyam Aanch. Add the cumin seeds and let them splutter and turn golden brown, releasing a nutty aroma. Add the chopped onions and sauté for 5-7 minutes until they turn translucent and slightly golden. Add the ginger-garlic paste and cook for 2 minutes until the raw smell disappears and the mixture becomes fragrant.

Add the turmeric, coriander powder, and red chili powder to the onion mixture. Stir well for 30 seconds to bloom the spices. Add the tomato puree and cook on Medium Flame / Madhyam Aanch for 5 minutes until the oil starts to separate from the masala, indicating the masala is cooked. Add the drained brinjal cubes and stir gently to coat them in the masala. Add 1/2 cup of water, cover the pan, and simmer on Low Flame / Dheemi Aanch for 15-20 minutes until the brinjals are fork-tender and the gravy thickens. Stir occasionally to prevent sticking.

Uncover the pan and switch to Medium Flame / Madhyam Aanch. Add the remaining 1 tbsp of ghee, garam masala, and crushed kasuri methi. Stir well for 2 minutes until the gravy becomes glossy and the oil separates at the edges. Taste and adjust salt if needed. Garnish with fresh coriander leaves. Rest the dish covered off the flame for 3 minutes to allow the flavors to meld. Serve hot with hot butter phulkas or fragrant jeera rice.