Cut the eggplant into 2 piece horizontally and then cut each piece into 6 - 8 pieces vertically.
Marinate the eggplant with 1 tsp of chilli powder, turmeric powder and salt for 30 mins.
Deep fry the marinated eggplant pieces.
Grind together small onions, ginger and green chillies.
Heat oil in a frying pan or a kadai.
Splutter mustard seeds.
Add the finely chopped onion and saute, until thy turn golden brown.
Add the ground paste into it and saute, till the oil separates.
Add the finely chopped tomato into it and saute when it becomes mashed.
Add 1 1/2 cups of water and some salt.
Allow it to boil.
Add the fried eggplant and 1 tsp of chilli powder and the garam masala.
Cover and cook for 5 mins.
Garnish with coriander leaves.
:- Serve with chappathis, pooris, naan and porotta.