Brinjal gravy in mustard

This dish is so easy to cook that I am completely taken by surprise by how much people love it!

Ingredients (serves 4):
One large brinjal
1/4 cup mustard (white or black)
1/4 cup posto (poppy seeds)
2 split green chillies
1 tsp kalojeere (or kalonji, nigella, onion seeds)
chopped coriander to garnish
4 tbsp mustard oil
pinch of turmeric
salt and sugar to taste

Method:
Cut the brinjals into 1.5" thick slices, rub with salt and sugar, let it stand for 15 minutes, then drain. Heatt 2 tbsp mustard oil in the pan, fry the brinjals till brown and reserve.
Make a smooth paste of the mustard, poppy seeds and one chilli with a little salt in the mixer.
Now heat the remaining oil in a pan and add the nigella and turmeric. When it gives off it's smell, put in the mustard-poppy paste, add some water (about half a cup) to make a thick gravy and simmer for 2-3 minutes. Now add the brinjals into this and gently simmer some more, taking care not to break the brinjal slices. Garnish with coriander and split green chilli and serve hot with rice or roti.