Wash the brinjals, cut them into strips. Toss up with 1/2 tsp turmeric powder and some salt. Set aside.

Dry roast the mustard for a couple of minutes on very low flame. Crush them on a mortar and pestle. Pour the vinegar and let it soak.

Heat oil in a saucepan. Add in the brinjal and cook till it gets fried and is cooked completely. Drain it into a plate.

In the same oil, add the ginger garlic paste and saute till a nice aroma comes.

Add in the onions, curry leaves, green chililes and tomato. Add salt and cook till the mixture gets nicely mashed up.

Add in the remaining turmeric powder and red chilli powder and saute till oil floats on top.

Add the mustard soaked vinegar and the coconut milk and mix well. Bring the mixture to a boil.

Add the fried brinjals and cook till the mixture is dried up and coats all over. Adjust seasoning.

Allow to cool completely and store in an air tight container till use. As it sits, it gets really flavorful.