Eggplant in yogurt sauce II

Add 2 tbsp oil and add 1 chopped onion + 1 tsp garlic/ginger paste (or finely chopped) + a few curry leaves + 1/2 tsp mustard seeds, 1/2 tsp fenugreek + 2 red chillies.

Cook until brown then add 1 tsp garam masala or 1 tsp curry pwder + 1/4 tsp red chilli powder.

Add the turmeric + yogurt + mixture above.

Deep fry small eggplants separately, make large slits in them before deep frying.

When yogurt comes to a boil add the eggplants.

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