Tender Brinjal – 1lb(Baingan)

Curd – 1.5 cup (or as needed)

Turmeric powder – ½ tsp

Pepper powder – ½ tsp

Roasted cumin powder – ½ tsp

Sugar – 1/4 tsp

Salt – as per taste

Coriander leaves (Dhaniya leaves) – for garnishing

Oil – 2 tsp


For seasoning

Mustard – ½ tsp

Dry Red chillies – 1 or 2

Curry leaves – few

Oil – 2 tsp


  • Choose tender brinjal of any variety. Wash it and cut it into thin round, semi circle or oval shaped pieces.
  • If you do not like the slight bitterness in brinjals just soak it in water for about 5 minutes.
  • Add salt and turmeric powder and coat all the brinjal slices nicely.
  • Let it marinate for about 5 minutes.
  • Heat a flat griddle or pan. Drizzle some oil and shallow fry the brinjal pieces.
  • Fry the brinjal till it is roasted on all sides.
  • In the meantime, whisk the curd with required salt, cumin powder, pepper powder and a pinch of sugar.
  • Add the roasted brinjal pieces to the beaten curd.
  • Heat oil in a small pan and do the seasoning with mustard seeds, dry red chillies, asafoetida and curry leaves. Add this to the curd. This step is optional but it adds a nice flavour to the dish.
  • Finally garnish with chopped cilantro. Serve with pulao, variety rice or roti.