बैंगन सही मसाले में क्यों चमकता है?

Ingredients

• 8-10 pieces Small Round Eggplants (Wash, pat dry, cut crosswise leaving the top attached so each eggplant opens into four quarters)
• 3 tablespoons Vegetable Oil (For frying eggplants and later for the gravy)
• 1 teaspoon Salt (Season for frying and later to taste)
• 0.5 cup Plain Yogurt (Full‑fat, whisk until completely smooth to prevent curdling)
• 2.5 teaspoons Coriander Powder (Ground coriander seeds)
• 1.5 teaspoons Red Chili Powder (Adjust to desired heat level)
• 0.5 teaspoon Garam Masala (Warm Indian spice blend)
• 1 teaspoon Cumin Seeds (Adds a nutty aroma)
• 1 pinch Asafoetida (Hing) (Adds depth and aids digestion)
• 2 pieces Onion (Medium, finely chopped)
• 1.5 teaspoons Ginger‑Garlic Paste (Fresh or store‑bought)
• 1 cup Tomato Puree (Freshly blended or canned puree)
• 0.5 teaspoon Turmeric Powder (Provides color and earthiness)
• 0.5 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (Crumble between palms before adding)
• 1 bunch Fresh Cilantro (Chopped for garnish)
• 0.75-1 cup Water (Adjust consistency of gravy)

Instructions

1. Prepare Eggplants

   Wash 8‑10 small round eggplants, pat dry, and make a cross‑shaped cut on the top so each eggplant opens into four attached quarters.

   Time: PT10M

2. Fry Eggplants

   Heat 3 Tbsp oil in the pan over medium heat, add the eggplants, sprinkle a pinch of salt, and fry for about 4 minutes until lightly brown and about 70 % cooked.

   Time: PT4M

   Temperature: Medium

3. Set Eggplants Aside

   Remove the fried eggplants with a slotted spoon and place them on a plate lined with paper towels.

   Time: PT2M

4. Make Yogurt Spice Paste

   In a small bowl whisk together ½ cup plain yogurt, 1.5 tsp coriander powder, 1 tsp red chili powder, ½ tsp garam masala, and a pinch of salt until completely smooth.

   Time: PT2M

5. Temper Spices

   In the same pan, add another 2‑3 Tbsp oil if needed, then add 1 tsp cumin seeds. When they crackle, add a pinch of asafoetida.

   Time: PT1M

   Temperature: Medium

6. Sauté Onions

   Add 2 finely chopped onions and sauté, stirring occasionally, until golden brown (about 5 minutes).

   Time: PT5M

   Temperature: Medium

7. Add Ginger‑Garlic Paste

   Stir in 1.5 tsp ginger‑garlic paste and cook for 1 minute until the raw aroma disappears.

   Time: PT1M

   Temperature: Medium

8. Cook Tomato Base

   Add 1 cup tomato puree, ½ tsp turmeric, 0.5‑1 tsp red chili powder, and 1 tsp coriander powder. Cook, stirring, for 5‑7 minutes until oil separates from the masala.

   Time: PT6M

   Temperature: Medium

9. Incorporate Yogurt Mixture

   Reduce heat to low, then slowly add the whisked yogurt mixture while stirring continuously for 2 minutes. This prevents curdling and creates a silky gravy.

   Time: PT2M

   Temperature: Low

10. Adjust Consistency

    Add salt to taste and ¾ cup to 1 cup water. Bring the gravy to a gentle boil.

    Time: PT3M

    Temperature: Medium

11. Simmer Eggplants

    Gently slide the fried eggplants into the gravy, sprinkle ½ tsp crushed kasuri methi, cover the pan, and simmer on medium‑low heat for 8‑10 minutes until the eggplants are fully tender and have absorbed the flavors.

    Time: PT9M

    Temperature: Medium-Low

12. Finish and Garnish

    Turn off the heat, garnish with freshly chopped cilantro, and serve hot.

    Time: PT1M

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

12 g

Fat

12 g

Fiber

4 g