Aubergine Yoghurt (Raita) with Tarka (Tempering) Recipe

Ingredients

• 1 large aubergine, sliced into thick fingers or batons
• 1 cup creamy yoghurt/dahi. If your yoghurt has too much water, drain it off.
• 1 tsp. sugar
• 1/2 tsp. black salt (kala namak) or rock salt
• 1/4 tsp. black pepper
• Oil for deep frying the baingan/aubergine batons
• <b>For Tarka or tempering:</b>
• 1 tsp. oil
• 1/2 tsp. mustard seeds
• 1 dry red chilli, broken up into small pieces
• A few curry leaves (not bay leaves)
• <b>Garnish</b>
• A few coriander leaves