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Eggplant (Baingan) in Yoghurt, tomato Sauce - Kashmiri Recipe

Another recipe for the king of vegetables. All the next few recipes, including this one, are by Aunty Sarah. We have to go for dinner tomorrow again there, so I thought before I get more recipes from her; I should put all the earlier ones she has given me.

So here they are.

Ingredients:

Long, small eggplants,
onion chopped,
spices: red chilli powder (mirch), corriander powder (dhania), cumin powder (zeera), garam masala, turmeric (haldi)
yoghurt,
tomato sauce,
oil for cooking and frying

Method:

First cut the eggplants, lenghtwise and then cut the pieces in half. Fry them in oil, and keep aside. To make the sauce, fry the onions in a little oil till they are golden brown. Add the spices to this, sautee for a minute. Add the yoghurt to this. Fry till you see oil floating on the top. Add the tomato sauce now. Cook sometime, add the fried eggplants and salt. Cover and cook for about 10 -15 minutes.

Serve with steamed rice, or pita bread or naan.

Note: the quantity of yoghurt should be more than tomato sauce.

May 11th, 2007