Cut the brinjal into length wise thin slices and keep them in salted water.

Cut each lemon into four pieces. Add turmeric powder and one tsp of salt and mix well.

To a deep bottomed pan, add oil and heat. Splutter the mustard seeds. Split the green chillies length wise and add. Add the ginger-garlic paste, ginger pieces and garlic bulbs also and fry.

Remove the brinjal pieces from salt water and add them to the above. Saute for a couple of minutes.

Now add the lemon pieces, red chilly powder, jaggery pieces and enough salt. Fry till oil shows up.

Add one cup of water, mix well and simmer in medium flame until the ingredients blend well.

Sprinkle chopped coriander leaves over the stew.

Serve the tangy stew hot.