In a flat saucepan (lungri), heat oil over medium heat and add onions and ground paste. Then add turmeric powder, eggplant, potatoes and 1/2 cup of the coriander leaves. Mix; salt to taste. Add 1 cup of water, cover with a lid and let simmer until the eggplant is tender -- about 30 minutes. Stir occasionally and add more water if necessary.
Take pan off the fire and allow it to cool a bit. Before serving, add the room temperature yogurt and the remaining 1/2 cup of coriander leaves. Gently fold into the dish with a spoon and then serve.
Please note: This dish should not be heated after adding the yogurt, as the yogurt will curdle. Enjoy!
Katie |
Serves 4
3 Tbs. oil or butter
3 small white onions, chopped lengthwise into thin slices
Grind to a paste:
5 green chilies
1 heaping tsp. cumin seed
20 garlic cloves (5 Western cloves)
2 pinches turmeric powder
1/2 kg. small (egg-size) eggplant, cut lengthwise into 4 pieces, keep the stalk intact (remove thorns if any)
4 small potatoes, cut lengthwise into 4 pieces
1 cup finely chopped fresh coriander leaves (cilantro)
1 liter ready-made yogurt (or freshly made from 1/2 liter of milk) |
