Please connect to Internet to continue
Preparation Time : 10
Cook Time : 20
Total Time : 30
long eggplant, cut into roundels 1 nos
curd 3 tbsp
besan (gram flour) 2-3 tbsp
water 3 cups
bottled mango pickle (or any other pickle) 1 tbsp
oil for tempering 1 tbsp
oil to shallow fry 1/4 cups
mustard seeds 1 tsp
cumin seeds 1/2 tsp
asafoetida 1/4 tsp
onion, chopped 1 nos
ginger-garlic paste 1 tsp
turmeric powder 1/2 tsp
salt or to taste 1 tsp
red chili powder 1/2 tsp
coriander-cumin powder 1 tsp
Marinate the eggplants with a pinch of salt and turmeric powder and leave aside for 10 minutes. In a bowl, whisk together yogurt, besan, water, salt and pickle masala. Keep aside.
Heat oil for shallow frying and and fry them till golden brown on both sides. Drain and keep aside.
Heat 1 tbsp. oil and temper with mustard seeds and cumin seeds. Allow it to splutter. Then add the asafoetida followed by the onions. Saute till light brown.
Add the ginger-garlic paste and all the remaining powdered spices mixed with 1/4 cup water. Fry till oil separates. Add the yoghurt mix and bring it to boil.
Simmer on a medium flame for 8-10 minutes or till it turns slightly thick to the desired consistency. Stir at intervals.
While serving, arrange the fried eggplants on a serving dish and pour the kadhi over it. Garnish with coriander leaves and enjoy with plain rice, jeera rice, pul, chapatti or an Indian bread.
Please Login to comment