Procedure

• Wash and cut the eggplants into circles
• Sprinkle them with salt and turmeric powder. Heat healthy edible cooking oil in a wok
• Deep fry the eggplants on both sides. Drain them on a paper towel to wipe off any extra oil.
• Heat Doctors’ Choice Kachi Ghani Mustard Oil in a pan on a medium flame. Add the cumin seeds when the oil is hot.
• Add the ginger and green chilies, and stir it until the raw smell fades away from the ginger
• Add salt, sugar, turmeric, and chili powder. Saute them all together
• Add in the yogurt and half a cup of water
• Stir the mixture well & boil the mixture on a medium flame. Add in the fried eggplants. Stir and cook it all for a minute
• Enjoy with hot steamed rice or Bengali Luchi