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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 3 |
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serve hot Ingredients:
200 g eggplants, cut into slices |
1 cup yogurt |
1 tablespoon fennel seed (saunf) |
1/2 teaspoon turmeric powder |
2 teaspoons red chili powder |
1 teaspoon dry ginger powder (sonth) |
5 green cardamom pods |
4 tablespoons oil |
salt |
finely chopped fresh coriander, to garnis |
Directions:
1. shallow fry the baigan slices in 2 tblsp oil and keep aside.
2. heat the remaining 2 tblsp of oil in a wok and put in the asafetida and cardamoms. mix salt and other ground spices in curd together and beat well to smoothen it up.
3. in the spluttering cardamoms, add this curd and keep stirring for about five minutes.
4. now add the baingan and cook for another two minutes so that they absorb the flavor.
5. garnish with coriander and serve.
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