Kadhi is a very common dish in the menu platter of any North Indian homes. It is a sort of a comfort food and is best relished with plain steamed rice or any flavoured rice. Some people enjoy them with chapattis or any Indian bread too.
They are sometimes served plain or with pakoras (fried fritters) / veggies added to it. Today I decided to add in some fried eggplants in an achari (Pickles) based yoghurt sauce. The end result was simply yummy and I enjoyed it with plain rice. So please check for a step by step method with pictures to prepare it.
- 1 long eggplant, cut into roundels
- 3 tbsp. yoghurt
- 2-3 tbsp. besan (gram flour)
- 3 cups water
- 1 tbsp. bottled mango pickle (or any other pickle)
- 1 tbsp. oil for tempering
- required quantity of oil to shallow fry
- 1 tsp. mustard seeds
- 1/2 tsp. cumin seeds
- 1/4 tsp. asafoetida
- 1 onion, chopped
- 1 tsp. ginger-garlic paste
- 1/2 tsp. turmeric powder
- salt to taste
- 1/2 tsp. red chili powder
- 1 tsp. coriander-cumin powder
- coriander leaves to garnish (opt)
Marinate the eggplants with a pinch of salt and turmeric powder and leave aside for 10 minutes. In a bowl, whisk together yoghurt, besan, water, salt and pickle masala. Keep aside.
Heat oil for shallow frying and and fry them till golden brown on both sides. Drain and keep aside.
Heat 1 tbsp. oil and temper with mustard seeds and cumin seeds. Allow it to splutter. Then add the asafoetida followed by the onions. Saute till light brown.
Add the ginger-garlic paste and all the remaining powdered spices mixed with 1/4 cup water. Fry till oil separates. Add the yoghurt mix and bring it to boil.
Simmer on a medium flame for 8-10 minutes or till it turns slightly thick to the desired consistency. Stir at intervals.
While serving, arrange the fried eggplants on a serving dish and pour the kadhi over it. Garnish with coriander leaves and enjoy with plain rice, jeera rice, pul, chapatti or an Indian bread.
Shallow fry the eggplants and keep aside.
Heat oil in a pan and temper with mustard seeds and cumin seeds.
Add asafoetida followed by the onions. Saute till light brown.
Add ginger-garlic paste and all the powdered spices mixed with
some water. Saute till oil separates.
Add the yoghurt mix and bring it to a boil. Then simmer on a
medium flame till slightly thick or till desired consistency.
While serving, arrange the eggplants on a dish and pour the kadhi
over it. Enjoy with any form of rice or Indian bread.