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Ingredients

For the curd dip :-

1 cup curd or Greek yogurt

1 clove garlic minced

Few drops lemon juice

Salt to taste

Coriander leaves chopped 1 tbsp

Mix everything up

For eggplant:-

Slice 1 big eggplant or 4-6 small

2 tsp garlic chopped

1 onion sliced

1 tomato chopped

Kashmiri chili powder 1 tsp to taste

Salt to taste

Cumin powder 3/4 tsp

Tomato purée 1/2 cup

Cover and cook 15 mins

Slice up the eggplant and cook with some oil, sprinkle salt. You can also cover and cook to quicken the process, cook until browns

Now in a Kadhai, put oil and cook the garlic, followed by Onions, next tomatoes. Once it browns add tomato purée and cover it & cook really well.

Add in spices and stir 2 mins. Add in brinjal and mix well. Can add a pinch jaggery If too tangy

Top it up on the curd Mix and Do a taste test