Spicy Eggplant with Yoghurt Recipe

(Baigan Dahi)

Ingredients :

2

3 tablespoons

2

3 cloves

2 teaspoons

2 teaspoons

1 teaspoon

1/2 teaspoon

1/2 teaspoon

1 1/2 teaspoon

1/2 teaspoon

1 cup

Medium Eggplants

Ghee or oil

Medium onions, finely chopped

Garlic, finely chopped

Finely grated fresh ginger

Ground coriander

Ground cumin

Ground turmeric

Chili powder

Salt or to taste

Garam masala

Yoghurt

Sugar, optional

• Put the eggplant under a preheated griller, about 15 cm from the heat and grill until skins are blacked and eggplants soft throughout.

• Cool, then peel.

• Mash flesh of eggplants roughly, or chop into small pieces.

• In a medium sauce pan heat ghee or oil and fry onions, garlic and ginger until onion is soft and golden.

• Add coriander, cumin, turmeric, chili powder and fry, stirring for another minute.

• Stir in salt and add the mashed or chopped eggplant.

• Stir and cook for a few minutes, then sprinkle with garam masala, cover and cook for 5 minutes longer.

• Taste and add more salt if necessary, and if liked, a little sugar, about 2 teaspoons.

• Mash the yoghurt smoothly and mix into the eggplant before serving.

• Serve with rice and curries and other accompaniments.