Ingredients vegetarian 4 servings

• 1/4 kg egg plants
• 1 cup fresh curds
• 1 tsp jeera powder
• 1 tsp dhania powder
• 1 tsp red chillipowder
• 1/2 tsp haldi
• 1 tsp curry powder/garam masala
• 1 tbsp coarsely powdered roasted groundnuts
• salt to tastr
• 1 tsp jaggery
• 4 red chillies
• 2 green chillies
• 1 tsp grated ginger
• 2 sliced onions
• 1 tbsp chopped coriander,curry leaves
• 1 tomato
• 1/2 tsp mustard seeds
• 4 tbsp cooking oil

Directions

1. Heat tava and place slit eggplants,a little oil,sprinkle salt and roast on either sides on high flame until they are half cooked
2. Poke them using fork and keep aside
3. In a mixing bowl mix curds,all dry powders,ginger,red chillies,slit green chilli, coriander,curry leaves, jaggery, salt to taste
4. Add cooked eggplants to the curd mixture,let it marinate for 15 to 20 mins.
5. Heat oil in a pan,add mustard seeds,when it splutters add sliced onion saute till light brown
6. Now add chopped tomatoes fry for few minutes
7. Add marinated eggplants along with the curds mixture,bring it to a boil on medium flame
8. Add little water if required to bring it to the right consistency,serve hot with jowar rotis/bhaakri,chapatis.

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