Aubergine (Brinjal/Egg Plant) Salad Ingredients Aubergine (Brinjal) - Medium Size 500 gms Fresh or Dessicated Coconut 50 gms Green Chillies 2 Mustard Seeds 10 gms Poppy Seeds 10 gms Plain Yogurt 250 gms Onion 1 whole Cooking Medium (Oil) 100 mls Salt To taste Fresh Corriander Few Sprigs Preparation: 15 minutes Cut the Aubergines (Brinjals) into thin round slices, sprinkle salt and keep aside Grind Coconut, mustard seeds, poppy seeds, chillies to a fine paste Peel & chop Onion Beat the yogurt well Prepare the Garnish: Mix all of above in a bowl Chop Coriander leaves finely. Cooking: 15 minutes Deep Fry the Aubergine/Brinjal Slices - remove to absorbant paper to drain off excess oil/fat To Serve Lay out the fried Aubergine/Brinjal on a flat Casserole and pour garnish over, evenly. Sprinkle chopped coriander.