Ingredients:
- Eggplants – 10-12, small size
- Mustard oil/Vegetable Oil-4 tbsp
- Bay leaf-2
- Black Cumin/Shajheera-½ tsp
- Mace/Javitri- ¼ tsp
- Garam Masala powder-2 tsp
- Ground coriander – 1 tbsp
- Asafoetida-a pinch
- Turmeric – ¼ tsp
- Red chili powder – 2tsp (or to taste)
- Ginger – 1tsp
- Tomato(to make a smooth paste) -1bg size
- Salt and sugar– to taste
- Yoghurt – ½ cup
- Cashew paste-2 tbsp
- Coriander leaves(optional)-for garnishing
- Milk-1 tbsp
Method:
- With the crown portion of the eggplant still intact, slit them into 4 pieces or if you are like chop the crown out and cut eggplant into 4 separate wedges.
- Heat 2tbsp oil in a skillet and fry the eggplants till they turn brown and soft. Use a lid to cover the skillet which helps in faster cooking of the eggplants. Set them aside.
- Heat again 2 tbsp of oil and add bay leaf then the tomato paste and stir fry for 5 minutes.
- Add the ginger paste and again fry for few more minutes.
- Now add the powdered spices/masala mentioned above along with the curd.
- Now add the cashew nut paste (if using) and stir fry for 5 minutes on medium heat till dry and oil separates.
- Add two cups of water and bring the mixture to a boil.
- Add the fried 3/4 cooked eggplants and simmer for 7-8 minutes till they are fully done and the gravy looks thick.
- Stir in 1 tbsps of milk and let simmer for two more minutes.
- At the end add the roasted mace and black cumin powder to the gravy.
- Garnish with coriander leaves and serve with steamed rice or Indian flat bread(roti).
No comments:
Post a Comment