Beat the curd well into a thick, creamy consistency and keep aside. If the curd is too thick, then add some water but make sure it’s not runny.

In a pan, heat oil, crackle mustard seeds, add curry leaves and add the chopped onion; sauté till light brown.

Add the chopped tomatoes, brinjal and the spices. Season with salt and sauté till cooked and lightly mushy.

Take off flame and allow to cool.

Once cooled, add to the curd and mix well. Season with salt if necessary.