Preparation time: 15 minutes
Cook time: 20 minutes
INGREDIENTS
FOR GARNISHING -
Cook time: 20 minutes
INGREDIENTS
- Eggplant: 1 medium sized Bharta Baigan or small sized eggplant sliced
- Yogurt: 1 ½ cup
- Minced Ginger: ½ teaspoon
- Turmeric: ½ teaspoon
- Salt: As per taste
- Dry Whole Red Chilli: 1
- Paanch Phoron/ Pancha Phutona: 1 teaspoon
- Curry Leaves: 7- 8 leaves
- Green Chillies: 2
- Roasted Cumin-Red Chilli Powder: 1 ½ teaspoon
- Water: ½ cup
FOR GARNISHING -
- Chopped Cilantro: 1 teaspoon
- Green Chillies: 2, sliced lengthwise
METHOD
- Wash and cut eggplant into roundels and then halve each into slices.
- Marinate the pieces of eggplant with turmeric powder and salt. Keep aside for 10 minutes.
- Heat oil in a pan, fry the eggplant slices till golden brown, Take out and keep aside.
- Take the curd/ yogurt in a bowl. Add water, salt and as per requirement. Add I teaspoon roasted cumin-chilli powder and sliced green chillies. Mix well.
- Arrange the fried eggplant slices on a serving dish.
- Heat oil in a pan, add dry whole red chilli, Pancha Phutona (five spice mix), minced ginger and curry leaves.
- As they start spluttering, turn off the heat. Let it cool down for 1-2 minutes. Pour the entire tempering over the bowl of curd mix.
- Now slowly pour this yogurt mix over the fried eggplants arranged on a serving dish.
- Garnish with a few more sliced green chilies, chopped cilantro and the rest of the cumin-red chilli powder. Serve with steamed Rice or Pulao.
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