1. Pre-heat oven to 400 F/Gas 4 and bake eggplant until it gets soft (usually 45 mins.).
2. Peel the skin and mash the eggplant.
3. Add salt and water to yogurt and mix the mashed eggplant.
4. Heat the oil and add urad dal, cumin seeds, mustard seeds, febugreek seeds and chillies.
5. When the cumin seed splat add asafoetida and remove from heat and add it to the yogurt mixture prepared above.
5. Garnish with cilantro

serve with Rice.