Preparation Time : 10-15 minutes
Cooking Time : 10-15 minutes Servings : 4
Olive oil +deep fry
Fennel seed (saunf) powder
Dry ginger powder (soonth)
Kashmiri red chilli powder
Wash and cut brinjals into quarters lengthways and keep in water till further use. Whisk yogurt and salt together.Heat sufficient olive oil in a kadai (wok). Drain, pat dry and deep-fry brinjals till light brown. Drain and place on an absorbent paper. Heat two tablespoons olive oil in a pan. Add asafoetida and green cardamoms. Stir-fry briefly and immediately add the whisked yogurt. Stir in fennel powder, dry ginger powder and Kashmiri red chilli powder. Cook on medium heat for two to three minutes and add fried brinjals. Reduce heat and cook covered for three to four minutes. Adjust seasoning and serve hot.
You will need:
3 long purple eggplants
½ cup Yoghurt, lightly beaten
1 ½ tsp Panch phoran
¼ tsp Turmeric powder
4 green chillies, split horizontally
Few curry leaves
Salt to taste
3 tbsp Oil
Wash the eggplants, wipe dry and then cut into 2 inch pieces. Heat 2 tbsp oil in a pan. Add the eggplants, sprinkle a pinch of salt and cook on medium heat until soft but still holding shape. Transfer eggplant to a bowl.
Return pan to heat and add remaining oil. Add the panch phoran and allow it to sizzle and flavor the oil. Now add the green chillies, turmeric and curry leaves. Saute for a few seconds until the chillies are blistered. Turn off heat. To the eggplants, add the yoghurt and blend to combine. Then add the prepared seasoning and salt.
Mix well and serve with hot rice or rotis. We enjoyed it with hot rice and ghee.