Baingan Deva

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1 (16-ounce) can whole peeled tomatoes

1 1/2 tablespoons vegetable oil

1 tablespoon panch puran (see Note)

1/2 teaspoon fennel seeds

8 to 10 fresh kari leaves (also called curry leaves, see Note)

1/4 teaspoon cayenne pepper

1/2 teaspoon kosher salt

Yogurt sauce:

1/2 cup plain yogurt, home made or store bought (not the thicker Greek-style)

1 clove garlic, minced

1/2-inch piece ginger, peeled and minced

1/4 teaspoon kosher salt


6 medium Indian or 3 Japanese eggplants, about 1 to 1 1/4 pounds

-- Vegetable oil, as needed, for frying

2 tablespoons fresh cilantro, chopped for garnish

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