For a lot of us who are bored of eating the same “baingan ka bharta/aloo baingan/baingan bhaja (Traditional Indian Eggplant Preparations)” but still love baingan/eggplant, here’s an easy n new recipe.
It’s fairly quick to make and goes really well with Paratha or Rice as it does have a thick gravy like consistency and the dry fenugreek leaves give it a unique flavor.
Quick Eggplant with yogurt
Serves: 2
Serving Suggestion: Can be served with Roti’s/Paratha or Rice
Tools:
1 Large
nonstick wok
nonstick wok
Ingredients:
8 Mid-Size Eggplants (Baingan/Brinjal) – Washed and cut into bite
size pieces.
size pieces.
1 Cup Plain Yogurt – Make sure the yogurt is thick
1 Large Onion – Cut into long-thin slices.
4 Tbsp Oil (U can use any oil however it taste best in
MUSTARD Oil)
MUSTARD Oil)
2-3 Large
Green Chilies – Julienne – Add
as per taste
Green Chilies – Julienne – Add
as per taste
1
Tbsp grated cheese/cottage cheese – For decoration – Optional
Tbsp grated cheese/cottage cheese – For decoration – Optional
Powdered Spices:
1 Tsp Turmeric (Haldi)
1 Tsp Coriander Powder (Dhania)
1 Tsp Cumin Powder (Jeera)
2 Tbsp Dry Fenugreek Leaves
(Dry Methi Leaves)
(Dry Methi Leaves)
1 Tsp Red Chili Powder
2 Tsp Salt (As per your taste)
Method:
- Heat oil in the nonstick
wok on high for 1min, reduce the heat to medium. - Add onion and sauté till
golden in color (takes about 2-3mins) and
add all the powdered spices except
fenugreek leaves. - Now add eggplants, sauté
over high heat for about a min, reduce the heat to medium and sauté for 3-4mins
till eggplants become tender. - Add yogurt, give it a
quick stir, add dry fenugreek leaves, green chilies and sauté for another
2-3min. - Garnish with cheese and serve hot.
2 Replies to "Quick Eggplant with yogurt"
faseela August 29, 2012 (9:30 am)
lovely curry….
Molly Kumar August 30, 2012 (3:42 am)
Thanks