Eggplant Curry (version II)

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1 pound japanese eggplants
1 tablespoon chick pea flour
3/4 cup yogurt
1 green chili, seeded and chopped
1 teaspoon cumin seeds
2 tablespoons chopped cilantro for garnish
1/2 teaspoon tumeric
1/2 teaspoon each of ground cumin
1/2 teaspoon coriander
1/2 teaspoon garam masala
salt and cayenne pepper to taste
1/4 teaspoon sugar
1/2 cup of water
2 tablespoons oil

Blend chickpea flour, yogurt, a pinch of salt and water together. Set aside.

Cut eggplant into quarters half way through. Keep the stem intact. Mix all the spices along with salt and cayenne. Rub spice mixture inside eggplant. Fry eggplants on medium heat for 5 minutes in hot oil turning occasionally.

Pour yogurt mixture over the eggplants and cook over low heat until eggplants are almost done. Sprinkle with chilies and sugar and continue cooking until eggplants are soft and cooked through.

Serve garnished with cilantro.



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