Cut the aubergine into 3/4 " thick wedges and deep fry in hot oil until they catch color.
Heat little oil in a pan and toss in the onion and fennel seeds.
After a few seconds add the onions and cook until tender.
Add the ginger, garlic and tomato along with the remaining ingredients except aubergine.
Cook until the mixture is well reduced.
Add the aubergine and cook until tender.
Season well and garnish with chopped coriander.