Eggplant Raita

INGREDIENTS
5 small brinjals
2 tsp mustard oil
5 whole dry red chilli
3 - 4 tsp mustard seeds
10 - 12 curry leaves
Turmeric powder a pinch
Salt to taste
11 - 12 tbsp curd
¼ tsp rock salt
½ tsp roasted cumin powder
½ tsp red chilli powder
Asafoetida a pinch
4 - 5 tbsp skimmed milk
15 - 18 mint leaves
10 - 12 coriander leaves
For Garnish
Red chilli powder
Rock salt
Cumin powder
Mint sprig
Coriander sprig

PROCESS
Heat mustard oil in a pan.
Fry chopped red dry chillies, mustard seeds, curry leaves, turmeric powder, and salt in it.
After it has fried, add already chopped brinjals and toss them.
Now add water in it to cook.
Meanwhile, mix curd, rock salt, roasted cumin powder, red chilli powder, asafoetida, skimmed milk, mint leaves, and coriander leaves in a bowl.
Mix the prepared brinjals after it gets cool in the curd mixture.
Garnish the prepared raita with red chilli powder, rock salt, cumin powder, asafoetida, mint and coriander sprig.