Ingredients
3/4th cup thinly sliced eggplants
2 tbsp thinly sliced shallots
4 garlic cloves, sliced
1/4 tsp cumin seeds
1/4 tsp red chili powder
Salt to taste
1-2 tbsp oil
1 cup yogurt
Method
Heat the oil in a saucepan and add the shallots and garlic. When the shallots start to brown, add the cumin seeds, red chili powder and salt and cook on low heat for 3-4 minutes.
Increase the heat to high and add the eggplants. Stir fry on high heat for 3-4 minutes more till eggplants are softened and the spices are evenly distributed.
Remove from the heat and let it cool down a bit. Now stir in the yogurt and adjust seasonings.
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