This is a very easy recipe and one of my favourite ways of cooking brinjals. You can use either the big purple brinjals or the small ones, but not the green varieties.
1 large brinjal or 10 small brinjals
1/2 tsp mustard seeds
1 large onion, sliced
1 medium tomato, minced
Ginger garlic paste
1 or 2 Green chillies
Fresh Coriander leaves, washed
Cube the brinjal and sprinkle with salt. Leave in a colander for 15 to 20 minutes. If you're using the small ones, slit in quarters upto the stem leaving it intact on the stem.
In a wok/kadai heat oil. I used Mustard oil. Once the oil is heated well drop in the mustardseeds and let them pop. Put in the brinjals and fry well turning constantly. Let the brinjals soften a bit. Put in the onions and fry well. Add the ginger garlic paste, tomato, green chillies and the spices and stir it well. Let it cook. Beat the yoghurt with a fork and add to the kadai. Stir it well and cook covered for 5 minutes or so. Check that the brinjals are cooked through. Adjust salt. Garnish with chopped fresh coriander and serve with rotis or parathas.
I made this dish using a ready cooking paste which contained tomatoes/onions/ginger and garlic/ and a little salt