Ingredients Edit

Directions Edit

  1. Slice eggplant ½ cm thick, wash and drain water, and wipe out with papper towel.
  2. Mix turmeric,chilli,coriander, salt (less than ¼ tsp) to eggplant.
  3. Use hand for better mixing.
  4. Heat oil in frying pan.
  5. Fry eggplants until both sides are golden brown.
  6. Beat yogurt adding salt, black pepper, garlic, cumin,and two tablespoon of water.
  7. Arrange fried eggplant in a dish and pour yogurt mixture over eggplant.
  8. Make sure eggplants are covered with yogurt.
  9. Keep it in the refrigerator for few hours and then serve.
  10. It can be made early.
  11. This dish can be served with polau or biriyani.

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