This is one of my quick fix recipe where I cooked the eggplants in a yoghurt based gravy. Very simple to prepare, it tastes absolutely yummy. It is truly a vegetarian delight, with no onion or garlic. In this recipe, I have used baby eggplants. However, you may use any variety you prefer. You can enjoy it with any form of rice or Indian bread. So check out the step by step pictorial recipe to prepare this amazing dish.
- 8-10 baby eggplants, sliced into 4 pieces
- 3 tbsp. oil
- 2 green cardamoms
- 1" cinnamon stick
- 4 cloves
- 1/2 tsp. asafoetida (hing)
- 1 tsp. cumin seeds
- 1 tsp. coriander powder
- 1/4 tsp. turmeric powder
- 1 tsp. red chili powder
- 1/2 tsp. cumin powder
- 1/2 tsp. garam masala powder
- salt to taste
- 1 tsp. roasted chickpea flour
- 3/4 cup yoghurt
- 1 tsp. ginger paste
- 2 green chilies, slit
- 1 tsp. coriander leaves, chopped
Whisk together yoghurt, chickpea flour, ginger paste and all the dry spices. Keep aside.
Heat 1 tbsp. oil in a pan and sauté the eggplants with a pinch of salt and turmeric powder till light brown. Keep aside.
Heat the remaining oil and temper with cumin seeds, cinnamon, cardamoms, cloves and asafoetida. Sauté for a few seconds.
Then add the yoghurt mix and 1/2 cup water. Bring it to a boil.
Add the sautéed eggplants and green chilies. Cover and simmer on a low to medium flame till the gravy thickens to a desired consistency.
When done, garnish with coriander leaves. Relish with steamed rice, jeera rice, pulao, paratha, poori or chapatti.
Heat 1 tbsp. oil in a pan & sauté the eggplants with a pinch of salt & turmeric powder till light brown. Keep aside.
Heat the remaining oil & temper with cumin seeds, cinnamon, cardamoms, cloves & asafoetida. Sauté for a few seconds.
Then add the yoghurt mix & 1/2 cup water. Bring it to a boil.
Add the sautéed eggplants & green chilies. Cover & simmer on a low to medium flame till the gravy thickens to a desired consistency.
When done, garnish with coriander leaves.
Relish with steamed rice, jeera rice, pulao, paratha, poori or chapatti.
