Add the tomatoes, chillies, red chilly powder, garam masala and salt. Stir and fry for 2 minutes.
Turn heat to medium low and cook for 8 minutes or until tomatoes are soft.
Put the eggplant pulp. Stir and cook for 5 to 8 minutes.
Garnish with lemon juice and coriander leaves.
:- Serve hot with chapathi or paratha.
*If using flame, be careful. To prepare using an oven, preheat oven to 240 C or 475 F. Cut in half lengthwise and place them, cut side down on a lightly oiled baking sheet. Bake for 10-15 minutes or until the eggplants have collapsed slightly. Remove and after a while spoon out the flesh. Discard the skin. Chop them roughly.