Wash and cut the brinjals in half (lengthways) and then slice them thinly.
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 and garnish with some coriander leaves.
Very yummy with rice and chapathis.