Slice the brinjal in round slices, and cut the slices in half.Coat the pieces with turmeric.
Deep fry the slices. You may do this on a non-stick pan, as this will help use much lesser oil.
Take out the pieces in a separate dish
Take out the curd in a separate utensil, preferably in a big flat, low height utensil
Put the cumin seed, mustard seed, fenugreek seed and sesame seeds in oil to slightly fry
As soon as the cumin seed turn pinkish, pour the oil and these spices in the curd
Add sugar and mix well to dissolve sugar
Mix well, and then sprinkle dry-roasted cumin powder. If you have fresh cumin seed, then it can be roasted slightly and crushed, maybe by a rolling pin
Mix well, and add sprinkle red chilli powder to taste
Add salt
Now place the brinjal pieces in the curd mixure, so as to dip them
Serve cooled with roti