Heat some mustard oil in a pan and shallow fry the eggplants till it gets a nice brown hues and become tender. Take out from the oil and drain it and keep it on a tissue paper to remove excess oil from the fried eggplants
In the same pan, heat a tablespoon of mustard oil and temper it with nigella seeds. Tip in very small pinch of hing.
Lower the heat and add the above mentioned paste of mustard seeds, curd and ginger paste, fry on low heat for sometime and add the slotted green chillies.
Garnish with freshly chopped cilantro and serve the beautiful golden-yellow colored begun basanti / eggplants in mustard-yogurt sauce with rice or pulao.
To make mustard paste - soak around 2 tablespoon each of black and yellow mustard seeds together in hot water for 1 hour. Drain the water. Remove the husk if any by rubbing the mustard seeds with hand. Grind the mustard seeds together with a green chilli and pinch of turmeric powders and salt till a smooth consistency reached.