Prepare all ingredients: chop veggies and keep other ingredients handy.

Heat 2 tsp oil in a pan and lightly sauté brinjal cubes until browned, avoiding mushiness.

Set aside sautéed brinjal.

In a mixing bowl, whisk curd (yogurt) and besan until smooth with no lumps.

Add coriander powder, red chili powder, fennel powder, garam masala, and turmeric powder to the curd mixture; mix well.

Dry roast sesame seeds and dry red chilies in a kadai.

Cool, then blend into a fine powder.

Heat oil in the same kadai.

Add mustard seeds and cumin seeds; let them splutter.

Add split urad dal, cloves, cinnamon, cardamom, and bay leaf; wait for color change.

Add curry leaves; allow them to splutter, then add ginger garlic paste and fry briefly until fragrant.

Add finely sliced onions and fry until golden brown.

Add sliced tomatoes and cook until softened and mushy.

Add the curd-besan and spice powder mixture; fold until well combined.

Add the sautéed brinjal cubes and continue cooking, covered, occasionally sautéing, until masala coats the brinjal.

Add salt, mix, and taste check.

Garnish with coriander leaves and switch off the heat.

Serve hot with Phulka, Pudina Tawa Paratha, or Saffron Pilaf.