Eggplant with Onion Seeds and Mango Powder

There some major yumminess going on in this dish! For whatever reason, I love the pairing of amchur (mango powder) and nigella (onion seeds); they aren't the most common spices in Indian cooking, but they add so much flavor with adding too much heat. A bite of this dish melts in your mouth (forgive the cliche, but it's really true).

Ingredients:
1 large eggplant
1 tomato, diced
1 small onion, finely minced
1/2 inch of ginger
1 clove garlic
1/2 teaspoon onion seeds
1/2 teaspoon amchur
1/2 teaspoon cumin seeds
few red chili flakes
tumeric, if desired
oil for sauteeing eggplant and spices

So, I'll be honest -- I think that my chronology here is not what any Indian cook would advise; rather than letting the eggplant simmer in the spices, I sauteed the eggplant first, then sauteed the spices, and then combined them : ) I resigned to this technique (if one might call it that!) because I think eggplant is tricky to sautee without using too much oil, and I just wanted to focus on making sure that it cooked well. I'll try it the other way next time!