Cover with eggplant slices with salt and turmeric powder.
Heat a pan with oil and fry the eggplant slices. Set aside the fried eggplants
In the same pan, add the onion slices, garlic and ginger pastes, red chili powder, salt, poppy seeds paste, mustard paste and sugar. Add just a bit of water and cook until the water dries up and the oil starts to float on top.
Now add the sliced eggplants, one at a time. Cover the eggplant slices with the gravy by slowly stirring and turning over the eggplant sides.