Eggplant /Baigan – 250 Gms round one
Fresh curd – 2 Cup
Roasted cumin powder – 1 Tsp
Chilly powder – 1/4 Tsp
Black salt – 1/2 Tsp
Common salt – to taste
Sugar – 2 – 3 Tbsp /to taste
Oil – 1/3 Cup
Onion – 1 medium finely chopped
Garlic cloves – 5 finely chopped
Red chilly – 4
Mustard seeds – 1 Tsp
Curry leaves – few leaves
Mustard oil – 1 Tbsp
Coriander leaves – 1 Tsp finely chopped
1 – Wash eggplants and cut into 1/2″ thick pieces. Sprinkle 1/4 tsp salt on pieces and rub it. Keep aside.
2 – Heat 1/2 oil in a heavy bottom fry pan on high heat. Reduce heat and fry all eggplant’s pieces both sides till golden brown colour. Again heat of oil and repeat this process on rest of pieces. Keep them in a plate.
3 – Take curd n sugar in a large bowl. Stir continuesly till turns into smooth paste. Add salt, cumin powder, chilly powder, black salt and mix very well. Now add 1/2 cup of water to make it little thin consistency.
4 – Put all fried pieces in curd and mix very gently.
5 – Heat oil in a small pan / temparing pan on medium heat. Now add chilly, mustard seeds and curry leaves n fry for 30 seconds.
6 – Add chopped garlic cloves and onion in oil and fry till pink colour. Add this mixture in curd and mix well.
7 – Sprinkle green coriander leaves and serve cold with rice and chapati in any meal.
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