Shallow Fried Baingan with Tangy Gravy

Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 3 to 4 bowl

Ingredients

1 big brinjal (baingan / eggplant)
salt to taste
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp sugar
2 tbsp curds (dahi)
2 tsp garlic (lehsun) paste
2 tbsp oil

For The Curry/gravy:
1 tsp oil
a pinch of asafoetida (hing)
1 tsp mustard seeds ( rai / sarson)
curds (dahi)
1 tbsp besan (bengal gram flour)
salt to taste
1 tsp turmeric powder (haldi)
1 cup water
a pinch of garam masala

Method

Cut baingan into slices (around 1 cm thickness slices)Take a big bowl and mix all masalas,salt curd, garlic together and form a paste.Heat 2 tbsp oil in a flat big pan and dip the baingan slices into the paste and coat them with paste from both sides.Put all baingan slice one by one on pan.Not on each other but directly in contact with pan, if pan is small then u can make this into 2 batches.Cover the pan with lid and let it cook on low-med flame for 2 minOpen lid and flip all slices with help of a spatula or fork, again cook them for 2-3 min, covered with lid. Keep aside.
For the curry or gravy
For the curry or gravyHeat 1 tsp oil in a deep pan and in a separate bowl, mix 2-3 tablespoon curd, 1 tablespoon gram flour(besan), salt to taste, 1/4 th teaspoon turmeric powder, 1 cup water and mix it well to make a butter milk like consistency.Add mustard seeds and a pinch of asafoetida in pan n when it crackles, add this butter milk into panStir continuously so no lump forms and bring it to boilNow add pinch of garam masala, keep the flame low n let it simmer for 5 minutes and keep aside.
How to serve
How to serveAdd the curry to the baingan pan and let it simmer for 5 min on low flame, stirring it occasionally with gentle motion.Add the coriander and the baingan will tend to be soft n good to eat with roti/rice anytime for next 24 hours.