Ingredients

• 100 gm - Small brinjals
• 200 gm - Curd
• 4 - Garlic cloves
• 0.5 tsp - Red chilli powder
• Salt to taste
• 1 tbsp - Oil

How to Make Aubergine in Hung Curd

• Wash brinjals and slit them vertically. Make sure you retain the stalk.
• Hang the curd to remove excess water.
• Crush the garlic cloves.
• Add salt, chilli powder and crushed garlic to the curd and keep aside.
• Heat oil in a wok, add put the brinjals and cook until they turn soft.
• Arrange the brinjals in a shallow dish and pour the curd on the brinjals.
• Serve.