Vegetarian Brinjal Curry

I don't know what is with me that I have this Indian food craving for almost 3 weeks already. Right now even Hobbit gets sick of helping me prepare all the Indian spices before I start cooking. I knew at the tip of his tongue that he wanted so much to blurt out "can we change the menu?" but can't help it since unconsciously I kept telling him about all the spices I recently learned about from the Internet and how it has somehow enriched my cooking skills. Maybe I should snap myself back to reality and get back to normal cooking?! But before that, let me jot down one of Hobbit's favorite brinjal curry that I made for lunch before I forget the ingredients the next time I want to cook it.

Ingredients:

2 long brinjals (dice into 4 parts about 1 cm long)
1 tomato (diced)
2 big chilies
1/4 cup fresh ginger (finely cut)
1/4 tbsp curry powder
1/2 cup water
1/4 cup evaporated milk
1/4 tsp garam masala
a bit of mushroom sauce (optional)
pinches of salt to taste
a pinch of cumin seeds
1/4 cup e.v olive oil

1. Heat oil in a pan until hot.
2. Pour in ginger and cumin seeds and stir fry until fragrant.
3. Add brinjals. Stir fry and cover for 3 minutes.
4. Add in tomatoes and chilies.
5. Mix water and curry powder in a bowl and pour into pan.
6. Pour in evaporated milk, pinches of salt, mushroom sauce and garam masala. Mix well.
7. Lower heat. Leave it to simmer for another 3 minutes and turn off heat.
8. Serve with hot rice.