Step 1

Heat oil over medium-high in a large skillet or Dutch oven. Add cumin and mustard seeds and cook 30 seconds, then add garlic and ginger. Stir constantly until garlic just begins to brown, about 1 minute, then stir in onion and a generous pinch of salt. Cook, stirring frequently, until onion is tender, about 5 minutes. Stir in turmeric and cayenne. Pour in tomatoes and their juices, scraping up any browned bits with a wooden spoon. Add eggplant, chickpeas, ¼ cup water, and a pinch of salt, stir, and reduce heat to medium-low. Cover pan and simmer until eggplant is tender, about 15 minutes.

Step 2

Remove from heat and add jalapeño, shallot, lime juice, and honey. Fold in coconut, mint, and cilantro. Season to taste with salt, black pepper, and lime juice.

Step 3

Top with a dollop of yogurt before serving.