Eggplant yogurt curry

This eggplant yogurt gravy is a quick and easy recipe. This can be served with just rice and pickle. This can be also served as a side for biryani but then reduce the amount of yogurt and make it really thick. If you love eggplant you will love this. I first had this in a party at a friend's and instantly liked this. But the recipe given here is my version, meaning came up with this after few trial and errors.

INGREDIENTS:
Makes 4 Servings

To fry:
4 Medium indian eggplant (brinjal/aubergine)
1 Tsp red chili powder
1/4 Tsp turmeric powder
1/2 Tsp salt
4 Tbsp oil or more as needed
To season:
2 Tsp oil 
2 Green chilies slit
1/4 Tsp mustard seeds
1 Sprig curry leaf
To grind:
1 Tbsp grated coconut
2" Piece ginger
1/2 Tsp cumin seeds
1/4 Tsp turmeric powder
A pinch of cinnamon
2 Cups thick yogurt
Salt to taste

METHOD:

Clean and slice the eggplant. Rub them with a mix of red chili powder, turmeric powder and salt.
Shallow fry them in medium hot oil until crisp approximately 2 minutes on each side. Drain them on paper towels and keep aside.
Make a smooth paste of grated coconut, ginger, turmeric and cumin seeds. Add the yogurt and whisk until completely incorporated. Add the cinnamon and salt.
Heat a pan over medium heat and add 2 tsp oil. When hot add mustard seeds, slit chilies and curry leaves. Fry for a minute and add the prepared yogurt and keep stirring until heated through. Take care not to curdle this.
Once heated through reduce flame to simmer, add the fried eggplant and close the lid.
Let it simmer for a minute or two. Serve hot with any kind of rice or chapathi.