Dahi Baigan (Eggplant in a creamy yogurt sauce)

Ingredient
1 large eggplant, cut into thin slices
1/2 cup vegetable/ sunflower/ canola cooking oil
1 tsp turmeric powder
1 cup fresh, thick unsweetened yogurt
1 tsp black mustard seeds
2 dry red chilly 
6-8 curry leaves
1/2 tsp chat masala powder
1 pinch Asafoetida
Salt to taste

Preparation
Add turmeric to the eggplants and mix it properly.
Heat a few tbs of cooking oil in a pan and shallow fry the eggplant slices in this oil till it turns golden. Remove from oil and drain on paper towels for a minute. 
In a mixing bowl, add the yogurt, chat masala and salt . Mix well to blend all ingredients. Pour the fried eggplant into yogurt mix.
Heat the remaining oil in a small pan on medium heat. When hot, add the mustard seeds, dry red chili pieces, asafoetida and curry leaves. 
Now add the oil with spices to the eggplant-yogurt dish.
Serve with rice and dal.