500 Grams Aubergine / Eggplant / Brinjal / Baingan
200 Grams Curd / Yogurt
10 Garlic cloves
3 Green Chillies
1 Big onion, ground to paste
1⁄2 Teaspoon Turmeric powder
Salt to taste
Oil for frying
Method
1 Whisk the yogurt with salt, garlic and green chillies. Refrigerate for at least 4 hours.
2 Slice eggplants into thin slices (about 1/6 inch thick) and leave in salt water for 5 minutes.
3 Drain. And deep fry.
4 Saute onion paste with a pinch of turmeric.
5 Add the fried egg plants and smush them together.
6 Just before serving, heat the egg plant mixture. And once transfered to the serving bowl, pour over the cold yogurt mixture.
7 Serve with chappathis. Or any of the breads (nan, roti, phulka).