Heat oil in pan and add the rye/mustard seeds. When it begins to crackle add the sliced garlic and whole red chilies.

When the garlic has turned a golden brown, add the cubed brinjal, drumstick pieces, salt and ½ cup water.

Cover the pan and cook on a low flame, approximately 20 minutes, till the brinjal and drumstick are cooked.

Serve with roti.