Step 1

Wash the eggplants and trim off the stalk part.

Step 2

Cut the eggplant into round slices about ¼ inch in thickness.

Step 3

Make a single layer of the eggplant slices in a mesh tray or large colander.

Step 4

Sprinkle half of the salt and turmeric powder over the slices.

Step 5

Gently rub the salt and turmeric powder over the slices.

Step 6

Turn the slices over, sprinkle the remaining salt and turmeric powder over the eggplant slices.

Step 7

Rub gently and allow the slices to rest for 15-20 minutes.

Step 8

While the eggplant slices are resting get the yogurt ready.

Step 9

Add salt, sugar and cumin powder.

Step 10

Whisk it gently. Do not use an electric whisker. It will make the yogurt runny.

Step 11

Keep the yogurt on the side or in the fridge till required.

Step 12

Heat oil in a small wide pan over medium heat.

Step 13

Add the mustard and cumin seeds.

Step 14

As soon as the mustard seeds begin to pop, add the curry leaves and asafoetida.

Step 15

Stir for a few seconds.

Step 16

Add the garlic, ginger and green chillis. Stir fry for about 1 minute.

Step 17

Then add the red chilli powders, give it a quick mix and take the pan off the heat immediately. Don't leave it on the hot stove as the chilli powder may get burnt.

Step 18

Keep the tempering on the side till required. This also will cool it down a bit.

Step 19

Place a wide pan, skillet or tawa over medium heat.

Step 20

Add 2 tbsp of oil at first.

Step 21

When it becomes hot, arrange the eggplant slices on the skillet.

Step 22

Allow the slices to cook for 1-2 minutes till the slices become a bit brownish on the bottom side.

Step 23

Flip the slices over. If at this time you notice that there is no oil left on the skillet or pan then add about 1 tbsp.

Step 24

Cook the slices for another 1-2 minutes. Check if they are done. If you poke the slice with a knife or fork, it should go in easily.

Step 25

If the slices are a bit raw, lower the heat and allow them to cook for 1-2 minutes extra. Don't burn the slices.

Step 26

Add the tempering or tadka to the yogurt. Leave about a little oil on the side to drizzle on top.

Step 27

Mix the yogurt and tadka gently.

Step 28

Smear a serving tray or plate with some yogurt. I used about ¼ of the yogurt.

Step 29

Arrange the pan fried eggplant slices over the yogurt.

Step 30

Top the eggplant slices with the remaining yogurt.

Step 31

Sprinkle chopped coriander over the yogurt.

Step 32

Drizzle the tadka oil over.

Step 33

Serve dahi baingan immediately as a side dish with some pulao rice or roti.