Marinate the eggplants with a pinch of salt and turmeric powder and leave aside for 10 minutes. In a bowl, whisk together yoghurt, besan, water, salt and pickle masala. Keep aside. Heat oil for shallow frying and and fry them till golden brown on both sides. Drain and keep aside.
Heat 1 tbsp. oil and temper with mustard seeds and cumin seeds. Allow it to splutter. Then add the asafoetida followed by the onions. Saute till light brown.
Add ginger-garlic paste and all the powdered spices mixed with some water. Saute till oil separates.
Add the yoghurt mix and bring it to a boil. Then simmer on a medium flame till slightly thick or till desired consistency.
While serving, arrange the eggplants on a dish and pour the kadhi over it. Enjoy with any form of rice or Indian bread.
