Cut the eggplants lengthways and sprinkle
with salt. Use a food process and process the garlic, ginger, turmeric,
garam masala, chili powder and the 1 tablespoon cooking oil. Process
until they becomes a paste. Remove the salt from the eggplant by rinsing
under a running water, then pat dry with kitchen towel.
Heat up a
large pan with 1/3 cup of the cooking oil and fry the eggplant until
golden brown, about 5 minutes. Add the processed paste and fry for about
2 minutes. Stir in the remaining cooking oil, continue stirring for 15
minutes, uncovered. Scoop into a warm sterilized jar and seal. If kept
in a cool, dark place, it can last for up to 2 monthes.