2 cups plain yogurt
2 tablespoons lemon juice
10 medium cloves garlic, peeled and finely minced
1/2 teaspoon salt
1/4 cup chopped fresh cilantro leaves, divided
2 large globe eggplants, cut into 3/4-inch-thick slices
1 1/2 teaspoons salt
Oil for pan frying
1 tablespoon oil
1-inch piece ginger, peeled and chopped
6 to 8 cloves garlic, peeled and chopped
1/2 medium onion, peeled and chopped
2 teaspoons paprika
1 teaspoon salt
4 medium tomatoes, coarsely chopped and pureed in a food processor
1 1/2 teaspoons toasted powdered cumin seeds
1 1/2 teaspoons black salt powder
1 1/2 teaspoons mango powder
1 1/2 teaspoons chile flakes
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