n a food processor, combine mint, basil, coriander spinach, chili peppers, garlic, ginger, garam masala, and salt and pepper. Process until smooth and becomes a paste. Add yoghurt and starch and stir until well combined. Put aside.

Slice the eggplants into disks. Sprinkle turmeric, garam masala and salt on top. Heat up a pan to medium heat, put 2-3 TB of oil in it and whole cumin seeds. Wait until the seeds start popping. Fry the eggplants in batches if necessary, until golden brown on both sides. You may need to add a little water and put a lid on to speed up the cooking. Once cooked, transfer to a serving dish.

In the same pan, bring the yoghurt mixture to a boil. Remove from the heat and combine with eggplants.

Serve over rice!