I replaced the cumin with long pepper (aka Thippili / pippili). and used thin baby eggplants similar to the Japapnese eggplants that are more common to the region rather than the regular ones available in the market.
The dis is simple to make. make a paste of fresh ginger, fresh turmeric and long pepper, saute it with sesame oil, add salt and the eggplants. Cover to cook. add grated green mango when the eggplants are halfway cooked. Finish with a garnish of holy basil.
I served it up with a traditional pongal.