Smear the eggplant batons with little turmeric powder and salt.
Soak 2 tbsp yellow mustard and 1/2 tbsp black mustard in warm water for 15 odd minutes. Drain the mustard. Make a smooth paste of the mustard with 3-4 green chillies, a pinch of turmeric powder and a couple of grains of rice.
Heat 1 tbsp oil in pan and fry the eggplant till light brown. Keep aside on a kitchen absorbent towel.
Add another 1 tbsp oil to the same pan, when smoking hot, throw in 1/2 tbsp of black mustard seeds and the red chillies. Allow to splutter.
Add 1 tbsp of green mango paste, cook till oil is released. Stir in the mustard paste. Saute for 2-3 minutes.
Throw in the fried eggplant and remaining green chillies, toss lightly. Cover and cook for another 2-3 minutes. Splash a little water if it is getting a bit too dry.
Add the honey and some more mango paste if you want it to be more tart.
Adjust seasonings.
Switch off the flame. Drizzle the remaining mustard oil.