Ingredients

• 550 g - round brinjal, cut in four pieces (lengthwise)
• 1/4 tsp - turmeric powder
• 1 tsp - red chilli powder
• 275 g - yoghurt
• 3/4 tsp - sugar
• 3 tbsps - ghee
• 2 1/4 tbsp - cumin seeds (jeera powder)
• 2 tbsp - fresh coriander leaves
• salt to taste
• oil

How to Make Spicy Brinjal Yoghurt Curry

• Rub the salt, chilli powder and turmeric on to the brinjals.
• Shallow-fry the brinjals until brown in colour.
• Remove the fried brinjals on absorbent kitchen paper to drain off the oil.
• Beat the yogurt with salt and sugar. Keep aside.
• In a kadai or wok, heat the ghee.
• Add the fried brinjals, stir.
• Add the yogurt, mix well.
• Cook on low heat for 8-10 minutes.
• Just before removing from the fire, add cumin powder.
• Garnish with coriander.