Soak chopped eggplant in salted water to prevent discoloration.

Dry roast coriander seeds, cumin seeds, fennel seeds, black pepper powder, dry red chilies, and curry leaves for 2 minutes. Grind to a powder and set aside.

Heat oil in a pan.

Add mustard seeds and gram dal. Let them splutter for 10 seconds.

Add curry leaves and dry red chili. Fry for 10 seconds.

Add garlic and sauté until golden brown.

Add onion and sauté until soft.

Add tomato and cook until soft.

Add eggplant, turmeric powder, and salt. Mix well.

Sprinkle some water, cover the pan, and cook until eggplant is tender (about 10 minutes).

Add the ground spice powder and mix well.

Cook for 3-4 minutes. Turn off the heat.

Serve hot with rice and keerai sambar.