Ingredients:
2 Tsp Oil
3 tsp coriander powder
1 tsp red chili powder
1 tsp chili powder
1 tsp Kasur methi powder
4 tsp amchur
salt to taste
1 big eggplant, cut into 2 cm slices
6 tomatoes chopped
1 onion chopped
2 ½ tbsp. sugar
3 tbsp vinegar
2 tsp saunf
1 tsp kalaunji
2 tbsp curd
1 tsp garlic paste
1 tbsp green coriander, chopped
½ cup golden apples, chopped
Method:
Add dry spices and salt to oil, rub on the eggplant slices. Keep it aside. To
prepare for chutney add tomatoes, vinegar, onion, sugar, saunf, kalaunji and
salt in a pan and cook for 12 minutes. Keep it aside. Now to make yoghurt dip
add garlic paste and coriander leaves to curd. Keep it aside. Now cook
marinated eggplant slices on tawa till golden brown. Remove from fire. Add
Yoghurt dip and chutney and garnish with apple.