Eggplants are enjoyed in a variety of dishes across the globe. Today we have brought you a subcontinental dish of eggplant and yogurt prepared in a variety of spices.
Ingredients:
2. Yogurt (1/2 kg)
3. Onion (1 large, finely chopped)
4. Tomato (1 large, finely chopped)
5. Fenugreek Powder (3 tablespoons)
6. Oil (3/4 cup)
7. Coriander Powder (1 tablespoon)
8. Red Chili Powder (1 tablespoon)
9. Black Pepper Powder (1 teaspoon)
10. Dried Red Chilies (3 pieces, round ones)
11. Bay leaves (2)
Time To Prepare
45-60 min
Serving Size
5 persons
Method
1. Take a frying pan and add half cup oil, onion, tomatoes, fenugreek powder, coriander powder, black pepper powder, red chili powder and cook on medium flame until dark brown.
2. Turn off the flame, put aside the curry and cover.
3 Take another frying pan and add 3 tablespoons oil and fry all eggplants chopped in circular disks on medium-low flame until brown.
4. Take a small dish to make perfect alternating layers of our curry and fried eggplants by first putting half curry then few eggplants and then yogurt.
5. Make as much layers as possible with this quantity.
6. Now in the same frying pan in which we fried eggplants, put dried red chilies, bay leaves with 2 more table spoons of oil and saute.
7. Now pour the sauteed dried red chilies and bay leaves with the left over oil on the very top of the dish.
8. Serve with chapati.
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