Served cold as an accompaniment to rice and curries.
Preparation Time: 15 mins
Cooking Time: 15 mins
Yield: 6 x approx. 1/2 cup servings
Cut the eggplants into cubes and sprinkle with 1/2 teaspoon each of turmeric, chili powder and salt.
Heat a tablespoon of oil in a pan. Shallow fry the cubes in batches until golden brown. Drain on paper towels, then arrange on a serving dish.
Sauté sliced onions, chilies, garlic, and ginger. Mix with eggplant.
In a bowl, mix mustard, vinegar, sugar, and yogurt into a creamy sauce. Just before serving, pour sauce evenly over the eggplant, onions and chilies. Gently mix with a fork.