Spicy Indian Brinjal Yogurt Curry

This is a beautiful recipe by Anjali Vellody from the Food column of the Weekend magazine. I hope you enjoy it!

• Ready In: 55 mins
• Serves: 4

Ingredients

•  salt
• 1⁄4 teaspoon turmeric powder
• 1  teaspoon red chili powder
• 550  g  small round  brinjals, cut in 4 pcs.,lengthwise
• 275  g nonfat plain yogurt
• 3⁄4 teaspoon sugar
• 3  tablespoons ghee
•  oil
• 2 1⁄4 tablespoons cumin seeds
• 2  tablespoons fresh coriander leaves, washed and chopped

Directions

1. Rub salt, red chilli and turmeric powders into the brinjals.
2. Heat oil in a small wok.
3. Once its hot, shallow fry the brinjals until brown in colour.
4. Drain on clean paper towels.
5. Add salt and sugar to the yogurt in a bowl.
6. Mix well and keep aside.
7. Heat ghee in a wok.
8. Stir in the fried brinjals.
9. Mix in the yogurt.
10. Cook on low flame for 10 minutes.
11. Add cumin powder just before removing it from flame{off the stove}.
12. Garnish with corriander leaves and serve hot with rotis.
13. Enjoy!