• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Eggplant in Yoghurt Gravy

(Dahi Baingan Kashmiri)
Serves: 4
Cooking time (approx.): 8 minutes
Style: North Indian Vegetarian (Kashmiri)
4 big eggplants cut into roundels (thick slices)
2 cupss yoghurt
1 tablespoon fennel seed powder (saunf)
1 teaspoon each of asafoetida and turmeric powders
2 teaspoon each of red chilli and ginger powders
4 green cardamoms
2 tablespoons oil
salt to taste
oil to deep fry
finely chopped fresh coriander to garnish
Wash the eggplant roundels, pat dry and deep fry in hot oil till light brown in colour. Drain on an absorbent paper. Beat the yoghurt along with salt till smooth.
Heat the oil in a heavy-bottomed pan on medium level and drop in the green cardamoms and asafoetida. Fry briefly and add the yoghurt quickly. Mix in the spice powders. Cook on medium level for about 4 minutes.
Add the fried eggplant roundels, cover and cook on low level for about 4 minutes.
Garnish with chopped fresh coriander.
Bottom of Form