Make slits into the aubergine and insert the garlic cloves into it. Brush it with some oil, saving the rest of oil for tarka. Place the aubergine on a lined baking tray and bake for 45 minutes on 200 degrees C, flipping once in between.
Scoop the flesh of the aubergine out, along with the garlic and transfer it into a blender. Add red chili powder, cumin powder, hing and black salt. Blend until smooth.
Add the pureed mixture to the yogurt and mix well.
To make the tarka, heat the oil in a pan/skillet. Fry the red button chili for a minute. Add the cumin seeds, mustard seeds and curry leaves. Fry until the seeds start to crackle. Pour the tarka over the raita. Enjoy!!
