To prepare roasted eggplant and chickpea curry flavored with curry leaves and mustard seeds, heat a tablespoon of oil in a heavy-bottomed pan; add the diced eggplant pieces, add a pinch of salt and roast over medium heat until the eggplant is tender. Transfer roasted eggplant from pan to bowl.
Add a teaspoon of oil to the same pan. Once the oil is heated; add mustard seeds and curry leaves. Let it burst. Next stir in the chopped onions, dried red chilies and sauté until the onions soften.
Add turmeric powder, salt, coriander powder, garam masala powder and little coconut milk and fry until all the ingredients are mixed together.
At this point add the cooked chickpeas and tomatoes and cook for about 10 minutes. Finally add the coconut milk and roasted eggplant and cook for another 5 minutes, until the chickpeas take on a rich color.
Turn off the heat and serve the roasted eggplant and chickpea curry seasoned with curry leaves and mustard seeds with hot rice or Indian bread.
