Baingan Raita

Heat 2 tbsp. oil in a pan and fry the eggplant roundels on both sides till golden in colour. Drain and keep aside to cool.

Mix the fried eggplants in the yoghurt and set aside. Heat remaining oil and temper with mustard seeds and dry red chilies.

After it stops spluttering, add the asafoetida and curry leaves. Saute for a few seconds and then pour this tempering over the prepared raita.

Garnish with coriander leaves and serve with biryani, pulao or any Indian bread.