Baigan pachchadi

Baigan pachchadi

Spiced eggplant with yoghurt

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 tablespoon oil
1 teaspoon black mustard seeds
1 onion, finely chopped
2 fresh green chillies, seeded and sliced
1 eggplant, peeled and diced
1 small ripe tomato, diced
1 teaspoon salt
1 teaspoon Garam masala
1/2 teaspoon chilli powder, (optional)
250g plain yoghurt
2 tablespoons fresh coriander leaves, chopped

Method

  1. Heat the oil in a frying pan over low heat. Add the mustard seeds and cook until they start to pop. Add the onion and chilli and stir-fry until the onion is soft.
  2. Add the eggplant to the pan and stir-fry for 3 minutes, then add the tomato, salt, garam masala and chilli powder, if using, and stir to combine. Add 60 ml water, cover, and simmer until the eggplant and tomato can be mashed to a purée. Cool, stir in the yoghurt and half of the coriander. Serve hot, garnished with the remaining coriander.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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