Ingredients:
1 cup yoghurt
2 medium eggplants
1 medium size onion
3 green chillies
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp chilli powder
1/2 tsp turmeric powder
pinch of curry powder if available
1/4 inch piece of ginger
1 clove garlic
bunch of curry leaves
salt to taste
Method:
Beat yoghurt to make it smooth and add 1 tsp salt to it. Add oil to a kadai (wok) add mustard seeds and when they pop, add cumin seeds, chillies, ginger, curry leaves and garlic. Fry for a short time and add to the beaten yoghurt.
Cut the eggplant lengthwise, mix with 1/2 tsp salt, 1/2 tsp chili powder, a pinch of generic curry powder if you have it, and turmeric. Fry in oil till cooked. (It is usually deep fried but if you want a healthier version, shallow pan fry is also fine).
Remove with a slotted spoon, drain the excess oil and add to the spiced yoghurt mixture. Allow to soak for about half and hour before serving.
