To start with, cut the eggplant ( baigana ) into thin slice. Blend the yogurt ( dahi ) and keep it aside. Split the green chilies ( kancha lanka ). Wash the curry leaves ( bhusanga patra ). Heat oil in a pan and deep fry the sliced eggplant ( baigana ) and keep it aside. Again heat oil ( refine oil ) and add phutana,green chilies and curry leaves ( bhusanga patra ). Then add fried eggplant ( baigana ),salt ( luna ) to taste and sugar and stir it properly. Then add the above to the yogurt ( dahi ) kept aside in another container and stir it well . Add the cumin and chilli powder to it and blend it well and serve it .