Quick Eggplant with yogurt

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
 
Ingredients:
8 Mid-Size Eggplants (Baingan/Brinjal) – Washed and cut into bite
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
)
2-3 Large
Green Chilies – Julienne – Add
as per taste
1
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)
1 Tsp Red Chili Powder
2 Tsp Salt (As per your taste)
Method:
 
  1. Heat oil in the nonstick
    wok on high for 1min, reduce the heat to medium.
  2. Add onion and sauté till
    golden in color (takes about 2-3mins) and
    add all the powdered spices except
    fenugreek leaves.
  3. 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.
  4. Add yogurt, give it a
    quick stir, add dry fenugreek leaves, green chilies and sauté for another
    2-3min.
  5. Garnish with cheese and serve hot.

 

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