Ingredients 

• 1 Brinjal 
• Curry leaves 
• Mustard, Fenugreek, Cumin, Kala Jeera and fennel seed  
• 250gm of Curd 
• 1 tea spoon of Sugar 
• Salt to taste 
• 2 Green chilies 
• Small piece of Ginger 
• A pinch of turmeric 
• Oil for frying 

• Cut brinjal into thin 2-inch long pieces. 
• Mix turmeric and salt in brinjal 
• Deep fry the brinjal pieces and keep aside. 
• Mix yogurt gently with sugar, salt and little water and fried brinjals. 
• Heat one table spoon of oil in a pan and put the panch puran and allow them to splutter. Add green chillies and ginger and fry them and then add curry leaves. 
• Then add it to yogurt.