Eggplant in Thick Yogurt Gravy

Combine all of the powdered spices (except fenugreek) in a small bowl and set it aside.

Heat oil in a nonstick wok on high for 1 minute. Then reduce the heat to medium. Add onion and sauté till golden in color (takes about 2-3 minutes). Then add all the powdered spices except fenugreek leaves. Now add eggplant and sauté over high heat for about a minute. Then reduce the heat to medium and sauté for 3-4 minutes till eggplant becomes tender. Add yogurt and give it a quick stir. Then add the dry fenugreek leaves and green chilies and sauté for another 2-3 minutes.

Put it into your serving bowls. Garnish with cheese and serve hot.