Yogurt Brinjal

Ingredients (Grocery catalogue / translation with images)

Small Purple Brinjal (eggplant / aubergine) - 250gms
Chili Powder - 1/2 teaspoon
Turmeric Powder - 1/4 teaspoon
Yogurt (curd) - 2 cups
Cumin Powder (dry roasted) - 1/4 teaspoon
Sugar - 3/4 teaspoon
salt - 1/4 tsp
Olive Oil - 1 tsp
Oil to Shallow fry
Coriander Leaves for garnish



Cut the brinjal in circle shapes. To this add salt, turmeric powder and chili powder mix and keep aside for 3min. Place a pan over high flame, put oil to shallow fry the brinjals and keep aside.

In another pan, add one teaspoon of olive oil and keep the flame low. Add yogurt (curd), salt, sugar, roasted cumin powder and saute for a minute or two. Do not allow the mixture to boil. Switch off the flame and add the fried brinjals and coriander leaves. Serve as a side dish.

It can be served almost any main course.