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Wash and dry the eggplants. Cut into julienne (matchsticks) about 6cm long and remove about half the seeds (inside white part).
Heat the oil in a pan, and when it is hot, deep-fry the eggplant until tender. Drain in a strainer to remove excess oil.
Chop green chillies, onion and tomato.
Grind cinnamon sticks, cardamom and cloves.
Heat 4 Tbsp oil in a pan. Add mustard and cumin seeds, then the green chillies and onion. Add ginger garlic paste, stir and cook until onion is translucent or golden brown.
Add chopped tomatoes, ground coriander, chilli powder, cinnamon, cardamom, cloves and salt to taste. Stir, and if gravy seems too thick, add a little water.
Cover pan with a lid and simmer until the tomatoes become mash.
Stir in the fried eggplant, cover with a lid and cook for 7-8 minutes on medium low heat. Stir in chopped coriander leaves and mix well.
This dish goes well with any Indian bread.