Combine ground coriander, turmeric with 1½cups of water. Add salt, mix well and set aside.
Heat 2tsp gingelly oil in a sauce pan. Add the mustard and cumin seeds; once the seeds start to splutter, add the curry leaves, garlic cloves and onions. Cook till onions start to turn lightly brown.
Add the eggplant and cook till tender, about 5~6 minutes.
Add the prepared coriander water and let the mixture boil for 10~12 minutes or until it doesn't smell raw anymore.
Serve with hot steamed rice.