Meanwhile, heat the oil in a large, deep skillet. Add the cumin seeds and cook over high heat until they sizzle, about 10 seconds. Add the onion and cook, stirring occasionally, until softened and starting to brown, about 10 minutes. Add the jalapeños, garlic, ginger and red chiles and cook, stirring, until fragrant, about 3 minutes. Add the tomatoes and boil until all the liquid has evaporated, about 8 minutes. Add the fenugreek, paprika and turmeric and cook, stirring, until fragrant, about 3 minutes. Stir in the eggplant and cook over low heat for 10 minutes to blend the flavors. Add the peas and cook for 5 minutes longer. Stir in the chopped cilantro and the yogurt and season with salt. Transfer the eggplant to a bowl, sprinkle with the garam masala; serve hot.