Roast the eggplant until tender inside and the outside is blistered either directly on the stove or in the oven (at 425F for 30~35 minutes). Let cool slightly, peel and coarsely chop the flesh.

In a pan, heat oil, add the mustard seeds, chana dal, urad dal, red chilies and asafoetida. Once the seeds start to splutter, add curry leaves, green chilies, turmeric and the chopped onion.

Once the onion turns slightly soft, add salt and turn off the heat. Stir in the chopped roasted eggplant and mix well.

Finally add the whisked yogurt and mix well. Adjust the seasoning and serve with rice or roti.