Cut the aubergine into slices.
Put the asafoetida in a small bowl, add 1 tablespoon of water and stir until dissolved.
Heat the oil in a heavy-based pan over medium heat, add the aubergine, season with salt, then add the turmeric, chilli powder and asafoetida mixture and stir-fry for about 2 minutes.
Reduce the heat to low and simmer for about 10 minutes.
Remove the pan from the heat, stir in the coconut milk, then return to low heat and simmer for about 3-4 minutes. Adjust the seasoning, if necessary.