• 1 baingal
  • (brinjal or chinese eggplant)
  • curry leaves
  • panch puran (mustard, fenugreek,
  • cumin, kalajeera, fennel seed )
  • 250gm of curd (or yogurt)
  • 2 green chilies
  • some piece of ginger

Cut brinjal into thin 2-inch long pieces.
Mix turmeric and salt in brinjal
Deep fry the brinjal pieces and keep aside.
Mix yogurt gently with sugar, salt and little water and fried brinjals.
Heat one table spoon of oil in a pan and put the panch puran and allow them to
splutter.
Add green chillies and ginger and fry them and then add curry leaves.
Then add it to yogurt and serve.
1 tea spoon of sugar
salt to taste
2 green chilies
small piece of ginger
a pinch of turmeric
oil for frying