Chop the eggplant into small pieces. It is not necessary to remove the skin. Wash well, sprinkle some salt and keep in a colander till use.

In a saucepan, heat coconut oil. Splutter mustard seeds. Fry the curry leaves.

Add the shallots and green chillies and saute for a minute.

Add the eggplant along with the spice powders and salt and give a good toss.

Cook on low flame, stirring occasionally till wilted and cooked.

Serve hot with rice and curry.