Fill a medium-sized bowl with water, add a pinch of salt and keep ready.
Dice eggplant into 1-inch cubes and place them in the water-filled bowl. This prevents eggplant cubes from going dark and sour. Strain before adding them to the frying pan.
Add cooking oil to a frying pan and heat it. When oil is hot, add cumin seeds, curry leaves, diced eggplant and fry on a medium flame for 3-4 mins with lid closed, keep stirring in between.
Now add thinly sliced onion, salt, and fry for another 2-3 mins or till the onion turns translucent.
Add coriander powder, chili powder and mix till well coated. Fry for another 1-2 mins with lid closed.
Add finely chopped cilantro before turning off the flame.
To make Coconut Gravy
I used canned coconut milk which is around 1 3/4 of a cup, if you are using canned too, then shake the can and open it. If you are not using canned coconut milk, measure out around 1 3/4 cup of coconut milk in a bowl and keep it aside.
In a medium-sized saucepan, add cooking oil and let it heat on medium flame. Once the oil is hot, add cumin seeds, slit green chilies, curry leaves, grated ginger, turmeric powder, and fry for a second, do not burn.
Now add coconut milk, salt and bring to boil. Cook for 2 mins on medium to low flame, keep stirring in between. Check for salt and add more if you prefer before turning off the flame.
Squeeze the juice of half a lemon into the coconut gravy after turning off the flame.
Tip: If you prefer your gravy a bit thicker, then mix 1/4 tsp of cornflour or corn starch with 1/2 tsp of water into coconut milk before cooking.
When ready, serve together with cooked rice or quinoa!