Deep fry the eggplants in small batches. Transfer them onto a paper towel to drain the excess oil. Season with salt and keep aside.
In a wok, add both type of lentils, cumin seeds, mango powder, salt and dry red chillies. Dry roast the mixture over medium heat for a few minutes till it becomes a nice brown colour.
Whiz the mixture in the grinder for a few seconds till it becomes a coarse powder.
In the same wok, arrange fried eggplants, flesh side down, and add the spice powder till all the pieces are nicely coated on the skin side.
Cover the wok, reduce the heat and cook the eggplant for few minutes.
Remove the cover, sprinkle it with little water, mix it well and cover again.
Repeat this one more time. The total cooking time of eggplant and spices should be around 10 minutes.
Serve with fried curry leaves and a generous sprinkling of chopped coriander leaves.