Recipe credit Hajira Farook
6 baby Brinjals cut in thin strips and marinated in salt, pepper, paprika, chillie powder, lemon juice and a dash of vinegar. Deep fry in oil until crispy. Set aside.
Fry 1 red onion in oil and a little ghee (Clarified butter). Add curry leaves and green chillie. Fry until colour begins to change, then add a small grated tomato, dhana, Jeeru (Cumin), turmeric, paprika, salt, ginger & garlic paste, 1 heaped desert spoon Yoghut and 2 tablespoon coconut milk. Cook until all liquids have dried out. Add Brinjals and mix well