Step 1Heat 1/2 cup of oil in a nonstick skillet over medium-high heat, add the eggplant rounds and fry them until golden brown on both sides, 2 to 3 minutes a side. (My California touch to this recipe is to lightly brush the eggplant with olive oil and broil it. This reduces the fat). Drain the eggplant on paper towels and arrange the rounds on a platter.
Step 2Add enough oil to the same skillet to make 1/4 cup. Heat the oil over medium heat, add the cumin and fenugreek seeds and cook until they are fragrant, about 1 minute. Add the onion, tomato, ginger, serranos, coriander, turmeric and salt to taste. Cook the mixture until the onion is soft, about 5 minutes. Remove from heat.
Step 3Whisk together the yogurt, amchoor powder, red and black pepper in a small bowl. Add salt to taste.
Step 4Top each eggplant round with some of the onion mixture, followed by a drizzle of the yogurt mixture. Garnish with the cilantro and mint leaves.