200-250 gms curd
2 tbsp Oil
1 tsp mustard
½ tsp cumin seeds
1tbsp split urad dal
3 whole dry red chillies
1 tsp Ginger chopped finely
1 small red onion (finely chopped)
Few curry leaves
- Cut eggplants into round discs, sprinkle turmeric, chilli powder and salt and keep aside.
Take curd in a serving dish, beat it with a spoon. Add 1/3 cup of water and keep aside.
- Heat 1tbsp oil in a heavy base pan and fry the pieces covered for 2-3 minutes on medium low.
- Turn them over, some may have grilled charcoal colour. Cook covered for another 2-3 minutes, the eggplant should turn brown and tender.
- Add the fried eggplant to the curd.
Heat remaining oil in a pan and when hot add mustard seeds. When it starts crackling, add the remaining ingredients under tempering. Fry until the onion turns translucent and pour over the curd. Wait for 5-10 minutes and its ready to be served with steamed rice or roti.