Dahi Baigan(Brinjal with curd)

Ingredients:

4 Japanese eggplant(long brinjals)

1 medium onion

1 tbsp ginger-garlic paste

4-5 green chillis

2 tbsp sour cream (or use yogurt mixed with 1 tbsp all purpose flour)

1/2 tsp mustard seeds

1/2 tsp jeera

1/2 tsp turmeric powder

curry leaves

coriander for garnish

Method:

Cut the eggplant lengthwise and then slice into half moons. Sprinkle eggplant with salt and mix the ginger-garlic paste. Put in a colander and leave to marinate for 1-2 hours. It helps to keep a bowl filled with water on top to weigh it down. The bitter juices will come out of the eggplant and the eggplant will fry up nicely.Heat a little oil in a wok and pan fry the till brown and crispy. Fry in small batches to get them nice and crispy.Chop the onions and green chillis. Heat 1 tsp oil in a pan. Add the mustard seeds and jeera seeds. When they pop, add the curry leaves, green chillis and chopped onion. Fry lightly. When the onions turn translucent, add turmeric powder and salt.Gently mix in the sour cream and heat slowly. The mixture will slowly boil. Set aside.Mix the eggplant and gravy just before serving and garnish with chopped cilantro. The combination of turmeric and the sour cream gives it a very flourescent yellow color - quite unusual