Slit the aubergines in half and then cut it into ½ inch pieces. Grind ginger-garlic and rest of the spices to a paste.
Mix salt, green chilies and coriander to this paste and divide it into 2 portions. Rub one half of the spices into aubergine and mix the rest into the curd.
Heat oil in a pan and shallow fry aubergine on a low heat till done. Remove the pan from the heat and add yogurt. Mix well and simmer for few minutes.
Remove and serve hot.