Wash the aubergines, slit them into four without breaking them.

Heat oil in pan, add slitted aubergine in it. Give it a gentle stir, add salt as per taste and cover it.

Cook it around 10 minutes on medium flame, stir it in between. Meanwhile beat the curd thoroughly using a beater until a smooth texture is attained. Add a little sugar to taste. When aubergines become soft from every side, keep it aside.

Add mustard seeds, dried chilies, onions and curry leaves into that remaining oil in the pan. let it splutter,switch of the flame and add this tempering into the beaten curd.