Heat the oven to 200°C. Roast the brinjal in the oven or on open flame for 15 minutes, until the skin is blistered and charred, turning it over halfway through.
Place the brinjal in a bowl, seal with cling film and leave to cool for 10 minutes. Peel off the skin, then place the flesh in a sieve and press it lightly to squeeze out any excess liquid. Transfer the flesh to a mixing bowl.
Mash the brinjal thoroughly with a fork or potato masher, stir in the coriander, garlic, lemon juice and curd and blend well. Season to taste and add a little more crushed garlic if desired.