Doi Begun (Brinjal slices dipped in seasoned yogurt)

Cut the eggplant and nicely rub the pieces with salt, turmeric, red chilli powder and cumin powder. Let the eggplant sit for at least 30 minutes or more.

Fry the eggplant slices in batches, making sure they are not over fried. Remove on a kitchen tissue and soak excess oil. In a big bowl, beat the chilled yogurt with sugar and salt.The yogurt mix should have a sweet-salty-tangy taste to it.

n the wok heat 1 tblsp. oil. When the oil is smoking hot, lower the gas and add the dry red chillies (broken into halves) and the mustard seeds. Let them splutter. At this point add the chopped ginger pieces

fry them till they change their color to golden brown but not burnt. Add the curry leaves and stir. As soon as the curry leaves change their color add a pinch of asofoetida and red chilli powder. Immediately take the wok off the flame.

Pour this tempering on the yogurt dressing. Now slowly dip the fried brinjal slices in the yogurt mix, making sure the eggplant slices soak well into the yogurt sauce. Finally garnish with fresh coriander leaves.

Serve it chilled or at room temperature, but do not reheat the dish as the yogurt might curdle. Goes well with rice dishes or with any meal as a side dish.