Bhinda ni kadhi / ringan ni kadhi

Ingredients

• 12 pc bhinda / 1 eggplant
• 1 cup curd
• 1 1/2 tbsp chana flour
• 1 cup water
• 2 tbsp oil
• 1 tsp salt
• 1/8 tsp asafoetida powder
• 1 tsp cumin seeds
• 1 tbsp chilli powder

Steps

1. Wash, wipe and Slice bhinda thinly. Heat up oil in a kadhai, crackle cumin seeds, add asafoetida followed by bhinda, salt and turmeric powder. Combine everything well. Cover and cook until bhinda is cooked.
2. Combine curd, chana flour and water. Add it in bhinda along with chilli powder.
3. Bring it to a boil and cook until you get the right consistency
4. For eggplant curry, use tender and fresh egg plants that has good amount of pulp. Cut them small and thin. Follow the same procedure as above to cook.