Eggplant Burani (Eggplant with Yoghurt)

Continuing with my interest in savory food, this is one of my favorite vegetarian dishes, which not only tastes delicious but is also great for the summers since it can be served cold or at room temperature.

It's basically fried eggplant, mixed with masala, and then layered with yoghurt garnished with onions and coriander/dhaniya. After a few minutes, the oil comes on top adding a bit more color to the dish.

Ingredients:
For Spice Mixture
1/2 kg eggplants (preferably big round egg plants with less seeds)
2 medium onions (chopped)

1 tsp ginger and garlic paste each ..
2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp red chilli powder
Salt to taste
Oil - 2-3 tbsp
For Yogurt Mixture
1 cup yogurt
1 tsp red pepper
1 tsp salt
2 tsp coriander powder
2 garlic cloves (sliced and minced)
Sliced Onions (for garnish)
Coriander/Dhaniya (For garnish)

Method: 
Heat oil. Fry onion till golden brown and then make onion paste by mixing with water and grinding it in food processor. In the same oil, add all dry spices and then saute with the paste till it is slightly brown and the spices have been cooked properly. Set this mixture aside.
Slice egg plants thinly and put in salt water. Dry the eggplants on a paper towel and fry on both sides till golden brown. Mix the fried eggplants with the spice mixture made earlier.
In order to make the yogurt mixture, take yogurt, add spices and mix it all together. Taste yogurt and add more spices depending on your taste.
To assemble the Burani
Layer the eggplants in the bottom of the dish, then add the spice mixture on top of the eggplants and make sure that the eggplants are coated properly. Then add the yogurt mixture on top. Garnish with sliced onions and coriander leaves. Leave for a few minutes so that the oil in the spice mixture can come on top and also add a bit more color to the dish. This can be served both cold as well as on room temperature. However, it cannot be warmed because it contains fresh yogurt.