While growing up I have eaten this sabji very often. Now also when I don't have much time and want to eat on lighter side, I opt for this sabji.
Ingredients:-
(1). 1 medium size eggplant
(2). 1 teaspoon mustard seed
(3). 1 teaspoon cumin seed
(4). 2 table spoon oil
(5). salt to taste
(6). 1 table spoon red chili powder (optional)
(7). 2 teaspoon coriander powder
(8). 1 teaspoon garam masala (optional)
(9). 1 teaspoon asafoeteda
(10). 1 teaspoon turmeric powder
(11). 2 cup fresh yogurt
(12). half cup water
(13). chopped coriander leaves
Recipe:-
Cut eggplant into half inch pieces. Take oil in non-stick pan, add mustard and cumin seed, once seeds started cracking add asafoeteda and eggplant. Add salt ,turmeric powder and water. Let it cook until vegetable is started to become soft (about 12-15 mins on medium-high setting).(Insert toothpick in eggplant and if goes easily inside the eggplant it means eggplant is cooked)
If you think vegetable is not done and water in the pan is becoming less , add little more water. Once eggplant is cooked add red chili powder, coriander powder and garam masala , mix well in sabji(curry) and let it cook for another 3-5 minutes. Switch of the stove. Take the non-stick pan from the hot stove , let the curry cool for 5 minutes and then add yogurt. Make sure yogurt is mixed very well with eggplants. Garnish the dish with chopped coriander leaves.
Serve it with hot any type of hot parathas or rice.
Tip:-Instead of adding red chili powder, coriander powder and garam masala in sabji you can mix all these in yogurt with little salt and mix this spiced yogurt into dish.
Ingredients:-
(1). 1 medium size eggplant
(2). 1 teaspoon mustard seed
(3). 1 teaspoon cumin seed
(4). 2 table spoon oil
(5). salt to taste
(6). 1 table spoon red chili powder (optional)
(7). 2 teaspoon coriander powder
(8). 1 teaspoon garam masala (optional)
(9). 1 teaspoon asafoeteda
(10). 1 teaspoon turmeric powder
(11). 2 cup fresh yogurt
(12). half cup water
(13). chopped coriander leaves
Recipe:-
Cut eggplant into half inch pieces. Take oil in non-stick pan, add mustard and cumin seed, once seeds started cracking add asafoeteda and eggplant. Add salt ,turmeric powder and water. Let it cook until vegetable is started to become soft (about 12-15 mins on medium-high setting).(Insert toothpick in eggplant and if goes easily inside the eggplant it means eggplant is cooked)
If you think vegetable is not done and water in the pan is becoming less , add little more water. Once eggplant is cooked add red chili powder, coriander powder and garam masala , mix well in sabji(curry) and let it cook for another 3-5 minutes. Switch of the stove. Take the non-stick pan from the hot stove , let the curry cool for 5 minutes and then add yogurt. Make sure yogurt is mixed very well with eggplants. Garnish the dish with chopped coriander leaves.
Serve it with hot any type of hot parathas or rice.
Tip:-Instead of adding red chili powder, coriander powder and garam masala in sabji you can mix all these in yogurt with little salt and mix this spiced yogurt into dish.
