Thinly slice brinjal lenghtwise.

Marinate these with the chilli, turmeric and salt.

Heat a shallow pan and fry these. Remove.

In the meantime beat the curd in a bowl, add the skinned and crushed garlic and salt and let it sit in the refrigerator.

Just before serving add the brinjals and jeera powder and garnish with some coriander leaves.

Serve with rice and chapathis.