Serving : 4 people
Ingredients:

Eggplants - Bringal medium 3-4
Turmeric powder - 1 tsp
Onions, sliced finely - 2 medium
Cumin seeds - 2 tsp
Plain yogurt - 1 cup
Water
Salt - to taste
pinch of chilli powder
pinch of garam mashla
pinch of ground corriander
Oil for frying - 2tbsps

Method:

• Cut the eggplants into 1/2 inch thick slices. Rub the turmeric powder and salt on the slices of eggplant, allow to sit for about 10 minutes. Put oil in a frypan and fry the egplant slices until brown on both sides and cooked (just as you would for begun bhaja), at low flames. Set aside. Now fry the sliced onion on medium-low heat until golden brown (8-10 mins). Set these aside too.
• Roast the cumin seeds, allow them to cool and them crush them or grind them into a powder. Add the rest of the salt and the cumin to the yogurt and beat it, adding a little water (about 4 Tablespoons) to it to make it considerably thinner. When it is uniformly mixed set aside.
• Now take a serving dish and arrange the fried eggplant and onions in alternating layer (it is nice if you start with a layer of eggplants and finish with a layer of onions on top). Pour the diluted yogurt mix on top of the dish evenly. Garnish with chilli powder, corriander powder and garam masala. Serve chilled.