Take a large brinjal and roast it on gas. Roast the eggplant from all sides by turning it round. When the brinjal gets cooled, remove the skin and smash it well. Now add ginger, garlic, chilli, coriander in a mixer jar and make a fine paste. Finely chop the onion too.

Heat oil in a pan and add mustard seeds, cumin seeds, turmeric and curry leaves. Add onion and green chillies and saute well. Add all the spices together.

Now add the smashed eggplant and saute well. When the pan starts to release oil, it should be considered well cooked.