Ingredients:

68 medium sized Brinjal (long variety)
2 cups Yogurt
Salt to taste
2 tbsp + to deep fry Oil
1/4 tsp Asafoetida
34 Green cardamom
1 tbsp Fennel powder (saunf)
1/2 tbsp Dry ginger (soonth)
2 tsp Kashmiri red chili powder

Preparation:

Wash and cut brinjals into quarters length ways and keep in water till further use. Whisk yogurt and salt together. Heat sufficient oil in a kadai.Drain, pat dry and deep fry brinjals till light brown.Remove onto an absorbent kitchen towel. Heat two tablespoons oil in a pan,add asafoetida and green cardamoms. Stir fry briefly and immediately add the whisked yogurt.Stir in fennel, dry ginger and red chili powders.Cook on medium heat for two to three minutes and add fried brinjals.Reduce heat and cook covered for three to four minutes. Adjust seasoning and serve hot.

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