Wash and slice the brinjals into thin rounds.

Heat 1 tsp of oil in a pan and shallow fry the brinjal slices until golden brown on both sides. Remove and set aside.

In a bowl, whisk the curd with salt, turmeric powder, and Kashmiri red chilli powder. Keep it aside.

Heat 2 tbsp of oil in a pan. Add mustard seeds and cumin seeds, and let them splutter.

Add curry leaves, dry red chillies, and finely chopped onion. Sauté until the onions turn golden brown.

Add the fried brinjal slices to the pan and mix well with the tempering.

Pour the whisked curd mixture over the brinjals and gently mix to coat the slices evenly.

Cook on low heat for 2-3 minutes, ensuring the curd does not curdle. Remove from heat and serve hot.