Take good quality large eggplant, wash and dry them.
Dice them in thick pieces, apply some salt so that they don't get discolored. suggest not to soak them in salted water as they take long to grill and absorb more oil.
Heat up a grill pan add 2 tbsp oil, place eggplant slices, and grill on both sides until they are cooked but remain firm.
While eggplant is getting grilled deep fry onion slices till crisp and golden brown.
Take hung yoghurt in a bowl, make sure there is no water in your hung curds, add a little salt and crushed garlic, mix lightly and keep this yoghurt sauce refrigerated till it's time to assemble.
Your 3 main ingredients are ready to assemble.
In a platter arrange grilled eggplant, spread greet yogurt sauce, sprinkle chilli powder and chat masala.
Top it up with fried onion and coriander leaves, serve immediately.
