In a thick bottomed pan, heat up ghee and add cumin seeds and chopped ginger

In a pan, heat the 1 tablespoon ghee and add the cumin and ginger, keep the heat to low.

After a minute add the eggplant slices and stir-fry them for 5-6 minutes on medium high heat.

Take out stir fried eggplants on to a plate and keep the pieces aside.

Now in the same pan add another table spoon of ghee and add turmeric powder, red chilli powder and star anise.

Add 2-3 tbsp. water, and cook till tomatoes are pulpy and mushy.

Add salt, and the stir fried eggplant pieces.

Reduce the heat and  cook another 10-15 minutes, finally add broken up amritasari wadiya. Add fresh coriander leaves.

Serve hot with chapati or paratha.