Cook the eggplant. You can roast it whole on the stove or in the broiler until soft, it is okay if the skin burns we won't be eating that.

Allow the eggplant to cool, cut into 1 inch chunks, removing and discarding the skin. (Some people like to keep the skin which is okay for larger purple eggplant if it is not too thick.)

Setting the eggplant aside, in a sauce pan perform a vagar: Heat a teaspoon of vegetable oil over medium heat. Test the oil by throwing in a couple of seeds, it is hot enough if tiny bubbles froth up around the seeds and engulf them. If this happens, throw in the rest of the seeds and allow them to toast for a few seconds.

When the cumin seeds are toasting they will begin to release their fragrance, now add chopped onion, garlic and chilies. Mix them around.

When the onions are translucent, add the tomatoes and garam masala. Cook until the tomatoes are soft and sauce like. It will probably start to dry out, add water to prevent burning.

Add enough water and butter, cream or milk to get a saucy texture, then toss in the eggplant. (I avoid the butter and cream to be healthy, but it really makes the dish)

Simmer on low heat for up to ten minutes to allow the flavors to develop and soak into the eggplant.

Top with topped cilantro.