Cut the eggplants in thick round shapes. Cover and mix the sliced eggplants with salt, just a pinch on turmeric and red chilli powders. Set aside on a plate.
Heat a frying pan with oil and fry the sliced onions until they turn crispy and golden brown ( peyaj beresta).
Transfer the fried onions to a separate plate.
In a bowl mix 1 cup of water with the flour to make a flour paste. Dip the marinated eggplants in a bowl with flour paste. Fry the flour covered eggplants on the same pan that was used to fry the onions. Transfer the fried eggplants aside on a plate.
Add the tomato cubes, garlic, ginger and cumin pastes, salt, turmeric powder, red chilli powder and 1/2 cup of water to the same pan. If needed add another teaspoon of oil.
Stir and cook until the water dries up and the oil starts to simmer on top. Sprinkle the sugar and mix well.
Add the fried eggplants and stir carefully so that the eggplants do not break.
Garnish by sprinkling the green chillies and coriander leaves.