Wash and cut eggplants lengthwise, four sections each. Take oil in a heavy bottomed saucepan and add mustard, black gram and curry leaves to it. When mustard splutters, add split green chillies and chopped onion and ginger to it. Fry for 3 minutes and add cut vegetables. Add turmeric and salt and sauté for 2 minutes. Cover and cook the vegetables on a slow fire till they are done.
Remove the lid and add chilli powder, coriander powder and mix gently. After 2 minutes remover the curry from fire.
