Recipe For Beginners
By Jamie Leach
check how to make
eggplant. natural yoghurt. gram flour/ chickpea flour. cumin powder. ground coriander. red chilli powder. turmeric powder. salt. ginger. garlic. water. onion. whole cumin seeds. Panch Phoron. cooking oil. dried fenugreek leaves/ methi leaves. coriander leaves. green bird’s eye chillies.
In a mixing bowl, place the yoghurt together with gram flour, cumin powder, coriander powder, red chilli powder, turmeric powder and salt.
Whisk the yoghurt mixture until smooth.
Roast the eggplant on a pan until soften and slightly charred.
fry the chopped onion, Panch Phoron and cumin seeds.Then add in the ginger-garlic paste. When all releases yummy aroma, pour in the yoghurt mixture and cook until it's bubbling.
Once the yoghurt is bubbling and some oil separates from the edges, add the eggplant in it. Let it cook for about 10 minutes until the eggplant absorbs the sauce.