Wednesday, December 15, 2010
Baingan ki kadhi ( Eggplant in yogurt gravy)
This kadhi becomes flavourful because of the use of Panch Phoron( mixture of five kinds of seeds).
10-12 baby brinjals cut length wise
1 1/2 cup yogurt
2 tbsp gram flour (besan)
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp ginger-garlic paste
4 tbsp oil
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1/2 cumin seeds
1/2 tsp fennel seeds
1/4 tsp onion seeds
4 dried red chillies (broken into halves)
handful of curry leaves
a dash of asafoetida
salt to taste
In a bowl, mix together the yogurt, gram flour, salt, turmeric, chilli powder, coriander powder, ginger-garlic paste and 2 cups of water. Set aside.
Heat 2 tbsp oil in a pan, add brinjal pieces and saute on medium heat till soft and cooked. Remember the brinjals should retain shape. Drain and set aside.
In the same pan add 2 tbsp oil, add fennel, mustard, cumin, fenugreek and onion seeds. When the seeds start spluttering add red chillies, asafoetida and curry leaves. To this add the yogurt mixture and stir. Cook, till the kadhi thickens, stirring continously.
Add sauteed brinjals and bring the kadhi to boil.
Garnish with fresh coriander and serve hot.