Course: Salad, Sauces and Dips
- 1 cup yogurt non-dairy
- 4 medium sized eggplants
- 1 tsp red chili powder
- 1/2 tsp pepper and salt to taste
- small bunch Coriander Leaves
Cut the eggplants to long strips.
Apply chili pepper, pepper and salt; rub them well.
Shallow fry them for about 4-5 minutes.
Take them off the stove.
Add the fried eggplant strips to the yogurt.
Add the coriander leaves and serve them with rice or flat breads.