Clean the melanzani and cut lengthwise into slices about 1 cm thick. Sprinkle with salt and leave for about 10 minutes.
In the meantime, fry mustard seeds and cumin seeds in a wok until they start to pop. Remove and cool.
Gently squeeze and dry the melanzani.
Heat oil in wok, fry melanzani in it over high heat until golden brown on both sides. Drain on kitchen roll, pour off remaining oil.
Heat mustard oil (clarified butter) in wok, sauté ginger and crumbled chilies. Stir in remaining spices and sauté briefly. Extinguish with yogurt and one eighth of a liter of water, bring to a boil and simmer on low heat for about 5 min.
Finely grind mustard and cumin and fold in. Add the melanzani to the sauce and cook at low temperature for about 5 minutes. Sprinkle with coriander.
Tip: Stock up on high-quality spices – it pays off!
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