Eggplant in Yogurt Sauce

It has been exactly one month since my last post. All this time I have been on such a low calorie and simple diet that there was nothing to write about. The only one time that I made something remotely interesting was when I had invited my husband’s colleague and his family over. They usually eat non-veg when they are out but since it was Navratri they were on pure vegetarian diet… and vegetarian food was absolutely not my forte. So I called up my Ma to get some easy peasy veg recipes. She suggested green plantain curry and a paneer dish. I went to the Indian store to pick up some green plantains… Wholefoods had some yellow ones. While at the store I chanced upon these extremely cute little eggplants. I remembered Ushnish da (his blog) calling these “jhumko begoon” – a term that had stuck with me for days and I set out to make “Doi Begoon” (Eggplant in Yogurt Sauce) with the cutie pies!

What I needed:

  • 1 tbs jeera (cumin seeds)
  • 1 tbs ginger paste
  • 2 tbs of yogurt 
  • 1 tsp paprika
  • 1/2 tsp turmeric plus some for coating the eggplants
  • Oil (enough to deep fry the eggplants plus 1tbs for cooking)
  • Salt to Taste
  • 1 tsp sugar
  • 6-7 small eggplants – you can use bigger ones and cut those into 3/4 inch thick rounds
  • Handful of cilantro, finely chopped.
How I made it:

  • Made criss-cross slits on the eggplants on the eggplants which I rubbed with a little bit of turmeric and salt and set aside for about 15minutes
  • Added oil to the kadai (wok) and added the eggplants two at a time and fried the eggplants till it turned a little soft inside
  • Drained the excess oil by putting them on paper towel
  • Added 1tbs of oil to a hot pan and tempered it with the cumin seeds once added the ginger paste once the seeds started sputtering
  • To it added the paprika and the turmeric and cooked a bit
  • Added the yogurt which I had whisked earlier with pinch of salt, 1/2tsp of sugar and about 3tbs of water
  • Once the yogurts cooked, added the fried eggplants, covered and cooked for few minutes.
  • Sprinkled the chopped cilantro and done!
Served this with hot rice. 

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