Cut the eggplant into thin long slices. Add the turmeric powder, chili powder, salt and gram flour, mix well.
Keep aside for 15 minutes.
Heat oil in a frying pan and fry the eggplant pieces to a golden brown color and drain the excess of oil with a paper towel.
Take the yogurt in a serving dish, add salt,black salt and roasted cumin powder and mix well.
Heat little oil in a pan and splutter mustard seeds. Add green chillies and grated ginger and curry leaves.
Pour the tempered spiced to the yogurt mixture.
Finally add the eggplants to the yogurt mixture.
Top it with roasted cumin powder and red chili powder.