1 tbsp- Oil (Use pam cooking spray as a low fat alternative)
1 cup- Yogurt whipped with a pinch of salt and some Sugar if you like
How to Make Brinjal Curd Raita
Slice eggplants into 1/4 inch rounds In a zip lock bag, add chilli, cumin, coriander, salt and sliced eggplants. Shake well so that the eggplant slices are completely coated with the spices. Heat oil over medium low heat in a large frying pan, add the spiced eggplants and fry on low heat for as long as it takes to make the eggplant slices crisp. It usually takes about 30 minutes or so.
Serve the crispy spicy eggplants with the creamy yogurt spooned over the top.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.