Brinjal should be sliced thin. Each piece should be about one inch long. The second set of ingredients should be applied on the slices. Keep it aside for five minutes. Heat oil. Fry the slices in heated oil.
Onion should be sliced into long pieces. Green chillies and ginger should be chopped into fine pieces.
Extract both the thick and thin milk from grated coconut. The fifth set of ingredients should be made into a smooth paste.
Heat oil well. Green chillies, onion and ginger should be sauted well in oil. When the onion changes its color, the masala paste should be added to it. When the oil clears, add thin milk and salt. When it boils, fried brinjal pieces should be put into it. Stir well.When the mix gets boiled again, add the thick milk as well. Stir well. Remove from fire before it boils. Season mustard in heated oil. Put dry chillies and curry leaves to it. This should then be added to the curry.