Kashmiri Dhai Baingan

6-8 medium sized Brinjal (long variety)
2 cups Yogurt
Salt to taste
2 tbsp  oil to deep fry
1/4 tsp Asafoetida
3-4 Green cardamom
1 tbsp Fennel powder (saunf)
1/2 tbsp Dry ginger powder (soonth)
2 tsp Kashmiri red chili powder

Preparation:

Wash and cut brinjals into quarters lengthways 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 briefly and immediately add the whisked yogurt. Stir in fennel, dry ginger and red chilli 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.