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Preparation time:
Cooking time:
Ingredients
* Eggplant (long)- 250gm
* Chili powder - 10gm
* Turmeric Powder - 5gm
* Oil - 50ml
* Salt - to taste
* Salt - to taste
* Curd - 100ml
Method
* Cut the stem and the calyx part remain (see Pic 1)
* Slice the eggplant with thickness approx. < 5mm
* Heat a flat frying pan in medium flame
* Apply little oil over it and place the slices of eggplant over it
* Allow the eggplant to cook and toast few min later reverse the side
* Now sprinkle the salt over the toasted eggplant
* While eggplant is cooking add chili powder and turmeric powder into curd
* Once the eggplant is cooked well remove them from frying pan and dump in the above curd mix
Serve along with any pulav item or alternatively with some boondi sprinkled over it as a starter.
