Wash the brinjals and cut it lengthwise into four. Sprinkle salt and keep aside. Peel and chop onion. Peel and grind ginger and garlic to a smooth paste. Clean, wash and chop coriander leaves. Heat oil in a shallow pan and fry the chopped onion till it starts to turn brown. Wash and add the curry leaves. Add the ginger garlic paste and stir well.
Wipe the brinjals with a kitchen towel and add. Sauté till the brinjals are half done. Mix the masala powders in the yogurt and whisk well. Add the yogurt mix and bring to boil. Add salt to taste. Reduce the heat immediately and simmer till done.
Garnish with freshly chopped coriander and serve hot.