Place saffron in a small bowl, add boiling water and leave to infuse for five minutes.
Trim the stem off the brinjal, cut lengthways into quarters, then into half inch thick slices. Heat the oil in a large frying pan, add onion and sauté gently for three minutes.
Add brinjal, garlic, ginger and cumin seeds and stir gently for three minutes. Stir in the saffron water, yogurt and mango chutney and cook gently for eight to ten minutes, stirring frequently, until the brinjal is cooked through and tender.
Season with salt and black pepper powder, garnish with coriander leaves and serve hot.