Melanzani with Sour Whipped Cream

Rub the melanzan slices with 1/2 teaspoon salt, turmeric and a pinch of sugar and let them sit for 30 min. Heat the oil in a frying pan over a fairly high heat and toast the melanzan slices until they turn brown. Drain on kitchen paper. Reduce the temperature to medium. Roast the asafoetida in the remaining oil for 3-4 minutes. Add the cumin, coriander, onion mixture, chili spice, sugar and salt and roast for 2 minutes. Mix in the sour cream. Place the eggplant slices on top and cover the roasting pan. Simmer all ingredients on low heat for 10 min. and cover the frying pan. Serve the chapatis with it.

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