Heat oil in a pan. Add mustard seed. Once it's splutter add chilli followed by curry leaves and onion.

Saute until onion turn translucent. Add ginger garlic paste and saute till the raw smell disappear.

Add eggplant and cook well. Saute occasionally.

Add salt and fish curry powder. Do a quick stir and add water.

Cover and cook for 5 to 10 mins untii oil separate.