Eggplant in yogurt

Ingredients for 6 servings:

• 3 large eggplants
• 2 tsp salt
• 1 tsp turmeric
• 8 tbsp oil (mustard oil)
• 9 garlic cloves, peeled and sliced
• 500 ml yogurt
• 1 tbsp sugar
• ½ tsp asafetida (asafoetida)
• 6 curry leaves
• 1 tbsp mustard seeds, black
• 3 chili pepper(s), dried red

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Dahi Baingan

Wash the eggplants, pat dry, and cut into 1-2 cm thick slices. Sprinkle with 1 teaspoon of salt and ½ teaspoon of turmeric. Heat about 6 tablespoons of mustard oil in a pan and fry the eggplants on both sides until golden brown and crispy. When the eggplants begin to brown, add the garlic. Arrange the fried eggplants and garlic on a serving platter. Beat the yogurt until creamy. Stir in the remaining salt and sugar and pour the mixture over the eggplants. Heat the remaining oil. When it begins to smoke, add the asafoetida, curry leaves, mustard seeds, and chilies, toast for 2 minutes, and then spread over the yogurt. Let it cool and refrigerate for 30 minutes. Serve with thin flatbreads or rice.