Brinjal (Egg Plant or Aubergine) in Yoghurt Salad

2015-09-12 12.28.44

Brinjal (Egg Plant or Aubergine) in Yoghurt Salad

Ingredients:

1  Brinjal

1.5 Onions

4 Green Chillies

1 Tsp Red Chilli Powder

3/4 Tsp Turmeric Powder

1 Tsp Salt

750 gms Yoghurt

Oil for frying

Coriander Leaves for Garnishing

Method:

Slice the Brinjal into thin rings. If the rings are big, cut them into half. Mix with salt, chilli powder, turmeric powder and keep aside.

Slice Onions into rings and slice the green chillies

Beat the Yoghurt slightly till it becomes smooth (no lumps).

In a Pan, heat oil and fry the Brinjal slices in batches till they are slightly crispy (not burnt). Remove and keep aside. Then fry the onions slices till they lose their rawness and remove. Then slightly fry the sliced green chillies.

In a bowl make layers of fried Brinjal, Onions, chillies and yoghurt till all finished. Garnish with coriander leaves. You can serve it immediately or keep in fridge before serving.

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