1: Slice the eggplant and marinate it with a mixture of chili powder, turmeric powder, salt, and water. Set it aside.
2: Heat oil in a pan and fry the eggplant slices until they turn golden brown on both sides.
3: In a bowl, mix yogurt with some water until smooth.
4: Prepare the tempering (tadka) by heating oil in a pan. Add mustard seeds, curry leaves, chopped garlic, dried red chilies, and a pinch of chili powder. Sauté until fragrant.
5: Pour the tempering into the yogurt mixture, add the fried eggplant, and mix well.
6: Garnish with fresh curry leaves and serve.
