Heat oil in a pan over medium heat.
Add chopped onions, green chillies and curry leaves.
Sauté till the onions turn translucent and then add crushed ginger garlic paste.
Stir for a minute till the raw smell goes off.
Drain the water and add brinjal pieces and sauté for a minute.
To this add turmeric powder, salt and mix well.
Now add tomato pieces and cook until the tomatoes become tender.
Add red chilli powder and mix well.
To this add chopped yellow cucumber pieces and mix well.
Add quarter to half cup water if necessary.
Cook on medium heat for 10 to 12 minutes until the cucumber pieces cook well. Turn off the heat.
Transfer the curry into a bowl and garnish with chopped coriander leaves.
Serve with plain rice or roti.