Cut the eggplant into thick even slices. Transfer to a bowl of lightly salted water. This prevents the browning of the eggplant as you chop.
Cut the small onions into quarters.
Cut the green chillies. Chop the tomato. Set aside.
Drain the water from the eggplant. Sprinkle and mix well the salt and turmeric. Set aside for 10 minutes.
After 10 minutes squeeze the eggplant slices gently to remove water.
If you are like me planning to shallow fry the eggplant add them to a non-stick pan. Add about a tablespoon of oil and fry the eggplant.
If you plan to deep fry then heat oil in a wok then add the eggplant. The oil should be hot not smoking. If the oil is too hot you will burn the brinjal.
Fry the brinjal slices on medium flame, until they change colour. Do not crowd the pan and stir regularly till the slices are darker or golden brown.
Drain and transfer to a tray lined with paper napkins so that the excess oil is absorbed.
Next, fry the onions and green till they change colour. ( I needed to add more oil).
Transfer to the same tray of fried brinjals but keep separate.
Heat a tablespoon of oil ginger garlic paste and curry leaves. Add the chopped tomato and fry till the tomato is soft and mushy.
Here I covered the pan and added some water to make a soft mushy paste.
Add the mustard powder, chilli powder, coriander powder. Add, a little salt, sugar and vinegar. Mix well. Remember the eggplant has salt already added.
Add the fried aubergines/eggplant to the pan. Adjust the seasonings. Mix And switch off the flame.
How to serve
Do not heat while serving but pair this yum aubergine relish with plain everyday rice, Srilankan Dal.