Instructions

1. Soak the white and the black mustard seeds in ¼ cup of water for 5 mins. Wet grind in a grinder or a processor along with 1 or 2 green chillies and a pinch of salt. Do Not forget to add the salt and the green chillies as they help in getting rid of the bitter after taste of the mustard.
2. Wash, pat dry and cut the eggplants into rounds and marinate them with one pinch of turmeric and salt for 5 mins.
3. Heat 2 tbsp oil in a heavy bottom flat pan and shallow fry the marinated eggplants in batches. Take out and keep aside to be added in the final stages of the cooking of this dish.
4. In a bowl whisk together the curd along with ¼ tsp turmeric powder, ¼ tsp red chilli powder and the mustard paste. Mix and blend well.
5. Heat 2 Tbsp of oil in a heavy bottom pan over medium flame. When hot add all the ingredients for Tempering . Reduce flame to a medium-low. Now add the whisked curd mix to the pan. Keeping the flame to a medium- low keep stirring vigorously till the curd gets a smooth texture and the colour changes to a more vibrant shade.
6. Increase the flame to medium before adding ½  cup of water,  ¼ Tsp sugar, salt as per taste and cook till the water starts boiling.
7. Return the shallow fried eggplants to the pan. Lower the flame to a sim and cook for 2 to 3 mins. Flip over and cook for another 1 –2 mins.
8. Serve hot along with steamed rice, pulao, rotis or any other Indian breads.