Marinate the brinjals with half teaspoon red chilli powder, salt, yogurt, besan, half teaspoon turmeric powder and keep it aside for ten minutes.
Meanwhile grind garlic, three and half teaspoons mustard seeds and tomato to a fine paste. Heat sufficient oil in a non-stick kadai.
Add the brinjals and deep fry them till golden brown in color. Drain on absorbent paper and set aside.
Heat two tablespoons oil in a non-stick pan. Add remaining mustard seeds and saute till it splutters.
Add onions and cook til it turns golden brown in color.
Add the mustard and tomato paste and cook till the mixture gets cooked.
Add remaining red chilli powder, turmeric powder and salt with a cup of water and bring it to boil.
Add the fried brinjals and coriander leaves and cook for five minutes.
Serve hot with rice.