Ingredients:

• Brinjal – 1, big
• Beaten yogurt – 2 cups
• Walnut – 3/4 cup (roasted and chopped)
• Green chilli – 1-2, finely chopped
• Coriander leaves – 2 tbsp, finely chopped
• Red pepper powder – 1/4 tsp
• Salt to taste

Method:

1. Cut the brinjal into rings of 1/2 inch thickness and soak in salted water for 15 minutes.
2. Heat oil in a kadhai and deep-fry the brinjals until golden brown. Set aside to cool.
3. In a bowl, mix the yogurt, salt, chopped green chillies, half the coriander leaves and walnuts. Chill for half an hour.
4. Before serving, place the brinjals in a broad serving dish. Spoon the dressing and garnish with coriander and red chillies.

Recipe courtesy of Sify Bawarchi