Eggplant Fusion

They say the last person you should take a vegetarian recipe from is one who isn’t a hard core vegetarian themselves. But I feel the best person to take a vegetarian recipe from is precisely the person who is still on the journey to discovering vegetarianism. While doing the Yoga Teacher Training course, I had hardly any time to cook, so I bestowed that grand task on my husband’s still untested cooking talents. The Brinjal Chaat Salad (Chaat is a hindi word for tangy street food).
2 medium sized brinjals
Half kilo Yogurt
Two tablespoons mixed sprouts (Optional)
1 onion coarsely chopped
I teaspoon Cumin seeds
Few curry leaves
1 teaspoon turmeric powder
1 teaspoon chilly powder
1.5 teaspoon lemon juice
Salt to taste
A little olive oil
Mix turmeric, chilly powder, salt, olive oil and lemon juice with chopped brinjal pieces. Then lay out in a casserole and roast in the oven for twenty minutes. Then dry it up a little in a non stick pan. Put this in the dish you will serve in. Put the chopped onions over this with the lemon juice. Beat the yogurt with a spoon (not in a blender), add a pinch of salt and sugar. Pour the yogurt over the onions. Heat a tablespoon of oil and let the cumin, mustard seeds and curry leaves (and sprouts if you wish) splatter in it. Put this on top of the curd. Chill the salad and enjoy it with any accompaniments.

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