2 eggplants medium size
2 onions med size
1/2 tbl spoon dhania powder
1/2 tbl spoon amchur
1/2 tbl spoon red chili powder
1/2 tabl spoon salt
- Cut the eggplant flat in 2 halfs and fry them - till they are little red
- Keep them a side
- Heat 2 table spoon of oil in a pan and put all the above ingredients in the pan except the eggplant and cook it till it becomes like a gravy
- Take a baking dish and keep the eggplant in that and take the masala and paste it over the eggplant and bake it for 25 mins at 350o degrees.
Good for 2 or more people and Good to go with nan or chapati
1 medium eggplant
2 tablespoons ghee (or veg oil)
2 to 3 serrano chiles, seeded and diced
1/4 teaspoon compound asafetida (or 1/8 teaspoon pure)
1 to 2 teaspoons cumin seeds
2 teaspoons ground coriander
1 teaspoon salt
2 tablespoons chopped fresh cilantro
2/3 cup nonfat yogurt
1 to 2 teaspoons garam masala
Bake the eggplant 40 minutes at 425F on a baking sheet. Split it and scoop out the pulp; discard the skin.
Heat the ghee on medium; add cumin seeds, serranos, and asafetida. Cook until the cumin seeds darken.
Add the eggplant, salt, and coriander; cook for about 10 minutes, stirring occasionally.
When it thickens, remove from the heat, add the yogurt, cilantro, and garam masala, and serve.
(The yogurt might curdle; to prevent that, let the eggplant cool first, then add the yogurt etc., then briefly reheat.)