Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| Half | Teaspoon | Asafetida (Hing) | |
| 4 | Large | Brinjals - black shiny | Cut in thick round slices |
| 4 | Nos | Cardamoms | green |
| 2 | Teaspoon | Chilly Powder, Red | |
| Half | Teacup | Cooking Oil | for frying |
| 2 | Tablespoon | Cooking Oil | |
| Few | Coriander Leaves (Kothmeer) | finely chopped for garnish. | |
| 2 | Teacup | Curds | |
| 2 | Teaspoon | Ginger Powder | |
| Little | Salt | for taste | |
| 1 | Tablespoon | Saunf - Fennel Seeds | |
| Half | Teaspoon | Turmeric Powder |
Method
1. Wash the brinjals, cut them in thin round slices, pat dry and deep fry in hot oil till light brown in color. Drain on an absorbent kitchen towel paper. Beat the curds along with salt till smooth.
2. Heat the oil in a heavy-bottomed pan on medium level and drop in the green cardamoms and asafetida. Fry briefly and add the curds quickly. Mix in the spice powders. Cook on medium level for about 4 minutes.
3. Add the fried brinjal slices, cover and cook on low level for about 4 minutes.
Garnish with chopped fresh coriander.
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