Spicy Eggplant In Curd
by tushu
11 Oct 2002
This recipe has been viewed 15333 times
Spicy eggplant in curd is an unique vegetable recipe with eggplants or brinjals stir fried and then simmered in a tangy and spicy curd based gravy. Add a punch to the dish by tempering the gravy with mustard seeds, chillies and curry leaves.
Spicy Eggplant In Curd recipe - How to make Spicy Eggplant In Curd
Preparation Time: Cooking Time: Total Time:
2 brinjals (baingan / eggplant)
2 cups curds (dahi)
a few curry leaves (kadi patta)
5 to 6 whole dry kashmiri red chillies
50 gms urad dal (split black lentils)
mustard seeds ( rai / sarson)
garam masala
turmeric powder (haldi)
salt to taste
a pinch sugar
oil
Method
- Cut eggplants into round shape
- Mix with salt and turmeric
- Fry the pieces in oil till light brown
- Beat curd in a mixer
- Place in a bowl
- Lightly roast urad dal and a few red chillies and grind to powder
- Add the powder to the curd
- Add salt and sugar as required
- Now add the fried eggplant
- Heat oil add mustard seeds, red chillies and curry leaves
- Let it splutter
- Pour over the curd
- Sprinkle a little garam masala
Outbrain