Cut D shaped slices and rub salt and haldi powder on them. Set aside for 10 minutes.
Gently beat the curd to remove lumps. You may add a little water to get a smooth consistency. Add garlic paste and a little salt.
Heat a little oil in a pan. Pan-roast the brinjal slices in a single layer. (You could do this in batches if the pan is unable to accommodate all slices in a single batch.) Cook till you see the colour of the brinjal change to a slight char.
Drop the roasted slices into the prepared curd. Repeat till all the brinjal slices are cooked and put in the bowl of prepared curd
Heat 1 tsp of oil again and add dry red chillies and jeera. When it splutters, pour it over the curd and brinjal mix.
Serve at room temperature.
Refrigerate leftovers
