Inspired by Anjum’s recipe ๐
![](http://scoopoflove.com/wp-content/uploads/2011/07/DSC_022820copy20copy.jpg)
![](http://scoopoflove.com/wp-content/uploads/2011/07/DSC_023120copy20copy.jpg)
You need,
- Aubergines, thinly sliced into rounds – at least 15 slices (I took i small 10 cm long egg plant)
- turmeric – 1/2 tsp
- Salt to taste
- Red chili powder – 1/2 tsp
- Refined oil – 1 tsp + 1 tbsp
- Skimmed yogurt- 2 cups
- Cumin seeds – 1 tsp grounded
- Coriander leaves- 2 tbsp
![](http://scoopoflove.com/wp-content/uploads/2011/07/DSC_023620copy20copy.jpg)
You have to ,
- Dust the aubergine slices with the turmeric, salt and half the red chili powder.
- Heat 1 tbsp oil in a large, non-stick frying pan and fry both sides of the aubergine pieces until soft (you may have to do this in two batches). Set aside.
- In a bowl, whisk the yogurt with the salt and red chili powder.
- heat gently stirring the curd mixture in a small saucepan till it is warm
- Stir in the the aubergine slices to combine.
- Garnish with the fresh coriander leaves.
- Serve with rice
![](http://scoopoflove.com/wp-content/uploads/2011/07/DSC_023320copy20copy.jpg)
Old pics ๐
![](http://scoopoflove.com/wp-content/uploads/2011/07/IMG_0907.jpg)
![](http://scoopoflove.com/wp-content/uploads/2011/07/IMG_0905.jpg)
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