Add 2 tbsp oil and add 1 chopped onion + 1 tsp garlic/ginger paste (or finely chopped) + a few curry leaves + 1/2 tsp mustard seeds, 1/2 tsp fenugreek + 2 red chillies.
Cook until brown then add 1 tsp garam masala or 1 tsp curry pwder + 1/4 tsp red chilli powder.
Add the turmeric + yogurt + mixture above.
Deep fry small eggplants separately, make large slits in them before deep frying.
When yogurt comes to a boil add the eggplants.