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
1 Large
nonstick wok
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
2-3 Large
Green Chilies – Julienne – Add
as per taste
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)
  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
  5. Garnish with cheese and serve hot.


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