Cut brinjals in to rings of 1/2 inch and soak in salted water for 15
min. Hot oil in a Kadai and deep-fry the bringals till golden brown. Let
In a bowl mix the yogurt, add salt, finely chopped green chilies and 1/2
the coriander leaves and walnuts and chill for 1/2 hour.
Before serving place the brinjals in a broad serving dish. Spoon the
dressing and garnish with coriander and red chilies.
1 Big Brinjal
2 Cups beaten Yogurt
3/4 cup Walnuts roasted and chopped
1 -2 green chilies finely chopped
2 tbs. Coriander leaves finely chopped
1/4 tsp. Red pepper powder
Salt to taste