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 steamed rice or any flavored 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 baby eggplants to the yoghurt sauce. The end result was simply yummy and I enjoyed it with steamed rice. So check out the step by step pictorial recipe to prepare it.
- 6-7 baby eggplants, rinsed & drained
- 1/2 cup yoghurt
- 2-3 tbsp. gram flour (besan)
- 3 cups water
- 2-3 tbsp. oil
- 1 tsp. cumin seeds
- 1/4 tsp. asafoetida
- 1 tsp. ginger-garlic paste
- 1/2 tsp. turmeric powder
- salt to taste
- 1 tsp. red chili powder
- 1 tsp. roasted coriander powder
- 1 tsp. roasted cumin powder
- 1 tsp. kasuri methi
- 1 tbsp. coriander leaves to garnish
In a mixing bowl, whisk together the yoghurt, gram flour and water and keep aside.
Temper the same oil with cumin seeds and asafoetida. Sauté for a few seconds.
Now add the fried eggplants and continue to simmer for 2-3 minutes more or till you get the right consistency.
Make 2 slits on the eggplants, keeping the stalk intact. Keep aside.
Heat oil & fry them till light brown on all sides. Drain & keep aside.
Temper the same oil with cumin seeds & asafoetida. Sauté for a few seconds.
Add the ginger-garlic paste & all the dry spices mixed with 1/4 cup water. Sauté till the oil separates.
Add the yoghurt mix and kasuri methi. Bring it to boil & simmer on a low to medium flame for 8-10 minutes or till the gravy turns slightly thick. Stir at intervals.
Add the fried eggplants & continue to simmer for 2-3 minutes more or till you get the right consistency.
When done, switch off the flame & garnish with coriander leaves.
Enjoy with steamed rice, jeera rice, pulao, chapatti or any Indian bread.
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