Eggplant pachadi - Eggplant in yogurt sauce

Eggplant pachadi:

Ingredients:
Egg plant - one big
yogurt - 2 cups
oil- 2 tsp
mustard seeds - 1 tsp
asafoedita - one pinch
Green chilly - one
urad dhal - 1 tbsp
curry leaves - one sprig
Salt to taste

How to make:

1. Cut egg plant into cubes.
2. Place a sauce pan in the stove.
3. add the oil and let it heat. Dont let the oil fumes.
4. Add the mustard seeds (test by adding couple and see if it splutters). Be careful, keep eyes away from the stove.
5. Once the mustard seeds splutter, add the urad dhal and let it turn golden brown. Add the curry leaves and minced green chilly. when they trun crispy add the cubed egg plants.Add a dash of asafoedita or hing.
6. Saute the eggplants for about 10 minutes until they shrink in size, dont let it burn.
7. Add the whipped yogurt/curd to the sauce pan and reduce the flames.
8. bring it to slow boil and make sure the yogurt doesnt break and switch off the stove. Add salt to taste.

Variation: Green chilly can be replaced by 1/2 tsp of chilly powder or a broken dried red chilly.
For vegans: use soy yogurt.
The pachadi is ready to be served with rice, roti etc.