Par-boil the cubed brinjals and green peas adding a little salt, turmeric powder and about a big cup of water. Strain any left over water once the vegetables are par-boiled. Discard the strained water if you feel the brinjals might be bitter.
Heat oil in a cooking vessel and add the mustard seeds and let them splutter. Next add the cumin seeds, dry red chillis, curry leaves, garlic and ginger and toss them about for a few seconds.
Now add the green chillis and onions and saute them till transparent.
Add the par-boiled vegetables and salt, combine and cook uncovered for 5-7 mts on medium heat. Add a few tbsps of water, reduce heat and cook covered for another 12-15 mts or till the curry is done.
Garnish with fresh coriander leaves and serve with hot chapatis or white steamed rice.