Baingan Ki Kadhi (Eggplant in Yogurt Sauce)

Ingredients

• 6-7 baby eggplants, rinsed & drained
• 1/2 cup yogurt
• 2-3 tbsp. gram flour (besan)
• 3 cups water
• 2-3 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• to taste salt
• 1 tsp. red chili powder
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. kasuri methi
• 1 tbsp. coriander leaves to garnish

Steps

1. In a mixing bowl, whisk together the yogurt, gram flour and water and keep aside. Make 2 slits on the eggplants, keeping the stalk intact. Keep aside.
2. Heat oil in a pan and fry them till light brown on all sides. Drain and keep aside. Temper the same oil with cumin seeds and asafoetida. Sauté for a few seconds.
3. Add the ginger-garlic paste & all the dry spices mixed with 1/4 cup water. Sauté till the oil separates. Add the yogurt mix kasuri methi. Bring it to boil & simmer on a low to medium flame for 8-10 minutes or till the gravy turns slightly thick. Stir at intervals.
4. Add the fried eggplants & continue to simmer for 2-3 minutes more or till you get the right consistency. When done, switch off the flame & garnish with coriander leaves.
5. Enjoy with steamed rice, jeera rice, pulao, chapatti or any Indian bread.