1. In a pan, heat up the cooking oil.

2. Add the mustard seeds and cumin seeds.

3. When the seeds begin to pop, add the onions and green chili. Sauté and stir occasionally until they turn golden.

4. Add the ginger and garlic, sauté for about 1 minute.

5. Add the tomatoes and salt. Stir fry for 2 minutes. Cover and cook until the tomatoes have turned soft.

6. Add the red chili powder, turmeric and garam masala. Sauté for 3 - 4 minutes.

7. Add the eggplants to the pan. Cook on medium heat for 2 - 3 minutes.

8. Pour half a cup of water to the pan. Cover and cook for 15 minutes until the eggplants turn soft and tender.

9. Simmer till the curry becomes thick.

10. Add the coriander leaves. Serve hot.