Boil moong beans with ½ tsp of salt and 1 tbsp of oil. Keep it aside once boiled.
Heat oil in a pan and saute chopped onions till they become translucent.
Once onions are sauteed, add chopped tomatoes, minced garlic, grated ginger and chopped green chilis to it and saute till the water from tomatoes start to loosen up.
Once tomatoes turn a little mushy, add all the dry spices to it and mix it well. Cook for couple more minutes.
Add cubed eggplants along with one cup of water and mix it well.
Cover the pan and cook till the eggplant is soften and almost cooked. Stir it every few minutes making sure it has enough liquid, if not add little bit at a time.
Add boiled moong beans to the curry and mix it well. Add more water if needed.
Mix it well and let it simmer for 3-4 minutes.
Add chopped cilantro, 1 tsp of lime juice and mix it well. Serve it over rice or with any any type of roties!