PREPARATION

1. Heat 60 milliliters oil in a pot, add 500 grams eggplant and shallow fry the eggplant pieces until it turns golden brown in colorand keep aside.

2. In a mixing bowl, add 210 grams yogurt, 2 teaspoons gram flour and mix well. Keep aside.

3. Heat 2 tablespoons oil in a pot, add 1/2 teaspoon cumin, 1/8 teaspoon asafoetida, 1 teaspoon ginger and saute for 2 - 3 minutes.

4. Add 1/4 teaspoon turmeric and stir well.

5. Now, add the yogurt mixture and mix it well. Cook for 3 - 5 minutes.

6. Then, add 2 teaspoons coriander powder, 1 teaspoon fennel seeds powder, 1 teaspoon red chili, 1 teaspoon salt and mix well.

7. Add the cooked eggplant pieces in it and mix it well. Cook for another 3 - 5 minutes.

8. Garnish with coriander.

9. Serve hot.