Marinate the eggplants with a pinch of salt and turmeric powder and leave aside for 10 minutes. In a bowl, whisk together yogurt, 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 the ginger-garlic paste and all the remaining powdered spices mixed with 1/4 cup water. Fry till oil separates. Add the yoghurt mix and bring it to boil.
Simmer on a medium flame for 8-10 minutes or till it turns slightly thick to the desired consistency. Stir at intervals.
While serving, arrange the fried eggplants on a serving dish and pour the kadhi over it. Garnish with coriander leaves and enjoy with plain rice, jeera rice, pul, chapatti or an Indian bread.
