Baingan Kadi

Ingredients:

Indian egg plant : 6 cut length wise
Oil : 2 spn
Mustard seeds : 1 tsp
Fenugreek seeds : 1/2 tsp
Cumin seeds : 1 tsp
Curry leaves : 4 tiwgs
Asafoetida : 1/2 tsp
Salt:  to taste
Yogurt : 2 cups
Rice flour : 1 tbsp
Turmeric powder: 1 tsp
Red chilli powder : 3/4 spn
Coriander powder : 1/2 spn
Ginger-garlic paste : 1 Spn
Clove : 4
Cinnamon : 1/4 inch
Cilantro : 1/2 cup

Method:

1. Make a paste of ginger-garlic, clove, cinnamon.
2. Mix together ginger-garlic mixture, yogurt, rice flour, salt, turmeric, chilli powder, coriander powder and enough water to make the yogurt thin in consistency.
3. Set aside.
4. Heat oil in a pan.
5. Add brinjals and saute it. Add a pinch of salt while sauting. Ensure that brinjal still holds the shape.
6. Take them into bowl.
7. In the same pan, add oil.
8. Add mustard, fenu greek, cumin seeds.
9. Add hing and curry leaves.
10. Add yogurt mixture to the above stuff.
11. Cook till kadi thickens.
12. Add egg plant and bring kadi to boil.
13. Garnish with cilantro. Switch off the stove and take it to a serving bowl.

Tips:

Substitute egg plant with drum stick/bhendi...