Wash the eggplant roundels, pat dry and deep fry in hot oil till light brown in color. Drain on an absorbent paper. Beat the yoghurt along with salt till smooth.
Heat the oil in a heavy-bottomed pan on medium level and drop in the green cardamoms and asafoetida. Fry briefly and add the yoghurt quickly. Mix in the spice powders. Cook on medium level for about 4 minutes.
Add the fried eggplant roundels, cover and cook on low level for about 4 minutes.
Garnish with chopped fresh coriander.

TIP:

To cut down on calories, try grilling the eggplant roundels brushed with a little oil instead of deep frying them.
Serve hot with: Rice with Dried Mushrooms (Kanegach Pulav), white rice or Indian bread (Roti, Chapati, Pooris).