Wash brinjals, destem and cut into cubes. Peel, wash and grind ginger and garlic to a paste.
Add ginger-garlic paste, coriander powder, garam masala powder, red chilli powder, cumin powder, turmeric powder, salt to taste to brinjal pieces and mix well. Cover and keep aside to marinate for five minutes.
Peel, wash and chop onions. Remove stems, wash and chop green chillies. Clean, wash and chop coriander leaves. Remove stems and break red chillies into two pieces each.
Beat together yogurt and gram flour. Mix in four cups of water. Keep aside.
Heat two tablespoons of oil in a kadai. Add onions, green chillies and saute for three to four minutes. Add marinated brinjal cubes and cook for ten minutes. Stir in yogurt mixture and cook for another five minutes.
Heat remaining oil in another pan and add cumin seeds. When they begin to change colour, add red chillies and asafoetida. Add this tempering to cooked brinjals and stir.
Serve hot garnished with coriander leaves.