Recipe For Beginners
By Jamie Leach
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Yield
4-6 portions
Type
Dinner
Time
55 minutes
Level
Beginner
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.
1
In a mixing bowl, place the yoghurt together with gram flour, cumin powder, coriander powder, red chilli powder, turmeric powder and salt.
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2
Whisk the yoghurt mixture until smooth.
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3
Roast the eggplant on a pan until soften and slightly charred.
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4
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.
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5
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.
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