|Aubergine||1 , diced|
|Onion||1 , diced|
|Corn oil||2 Tablespoon|
|Onion seeds||1⁄2 Teaspoon|
|Dried red chilies||3|
|Garlic||2 Clove (10 gm)|
|Tomatoes||2 , diced|
|Green chilies||2 , chopped|
|Coriander||1 Tablespoon, chopped|
|Mint||1 Tablespoon, chopped|
|Natural yogurt||6 Ounce (175 Gram)|
|Water||3 Ounce (75 Gram)|
|Mint||2 (For Garnish)|
Set the prepared aubergine and onion dice to one side.
Heat the oil in a medium-sized saucepan and fry the onion seeds for about 30 seconds before adding the curry leaves, dried red chillies and garlic cloves.
Fry these for another minute, lowering the heat, if necessary.
Add the aubergine, onion and tomatoes to the saucepan and continue frying for about 5 minutes, stirring occasionally.
Gradually add the green chillies, fresh coriander and mint and stir to mix.
Remove from the heat and set aside.
In a serving dish, whisk the natural yogurt along with the water and salt.
Pour the aubergine mixture over the top of the yogurt and gently mix together.
Serve garnished with the mint sprigs.