Soak eggplant pieces in salted water for 10 minutes.

Heat 1 tablespoon mustard oil in a pan.

Drain eggplant and add to the pan.

Sprinkle with salt and stir.

Cover and cook until eggplant is soft and roasted.

Set aside the cooked eggplant.

In a bowl, whisk curd, ginger powder, red chilli powder, turmeric powder, and salt until smooth.

Heat remaining mustard oil in a kadai.

Add fennel seeds, cardamom, and asafoetida; sauté until fragrant.

Add the whisked curd mixture and bring to a brisk boil for 1 minute, whisking constantly.

Add the roasted eggplant and simmer for 3-4 minutes.

Adjust salt if needed.

Transfer to a serving bowl.

Serve with rice or phulka.