Directions

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  1. Slice the eggplant into <⅛” thick slices.
  2. Soak the eggplant in salted water for 30 minutes. Then drain.
  3. Season the eggplant with salt and fry in oil for 2-3 minutes on each side.
  4. In a small bowl, mix yogurt, salt, cumin powder, and red chilli powder.
  5. Place the fried eggplant slices in your serving dish and pour over the yogurt mix.

For the baghaar

Directions

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  1. Heat oil in a small frying pan.
  2. Add whole red chilli, cumin, sliced garlic, and curry leaves (waiting 30 seconds before each addition).
  3. Pour over the eggplant.
  4. Garnish with coriander and roughly chopped green chillies.