Ingredients: - 4 medium sized Japanese eggplants
- 4-5 cardamoms
- 1 tsp fennel seeds (saunf)
- 1/2 tsp dry ginger powder
- 1 cup fresh yogurt
- 1/2 to 1 tsp red chili powder
- Salt to taste
- 2 tbsp Oil plus for frying
Preparetion Method: - Wash eggplants, slit into quarters lengthwise. Place them in salted water.
- Pound fennel seeds to a coarse powder.
- Heat 1/2 to 1 cup cooking oil in a saucepan on medium-high heat.
- Take few pieces of eggplant, dry them by blotting with kitchen towel.
- Fry for 2 minutes or until the pieces are light brown in color. Remove and place them on a paper towel
- Repeat until all pieces of eggplant are done.
- In a deep skillet, heat 1-2 tbsp cooking oil, add cardamoms.
- Saute for 15-20 seconds. Carefully add yogurt, start stirring immediately. Add salt, cook for 2 minutes.
- Add fennel powder, ginger powder, red chili powder, mix well.
- Cook, stirring continuously for 3 minutes or until the yogurt breaks down.
- Add eggplant pieces, adjust salt, mix gently.
- Cook for another minute, remove from heat.
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