- 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.