Ingredients 

• 4 eggplants 
• 1 bunch of Cilantro 
• 7 to 8 hot green chillies 
• 1 Tsp mustard seeds
• 3 Tbsp Vegetable oil
• Salt 
• Pinch of Turmeric powder

• Grind cilantro and green chillies to a paste. 
• Cut eggplants vertically. 
• Heat oil in a pan and add mustard seeds. 
• Now as the mustard seeds pop add the eggplant pieces to it and fry for 2 mins. 
• Add the ground paste to this. 
• Add salt and turmeric powder and mix well. 
• Cover the pan and cook it on a low flame until the brinjal is cooked and no water residue is left.