Jhatpat Dahi Baingan (Eggplant in thick yogurt gravy)

For a lot of us who are bored of eating the same "baingan ka bharta/aloo baingan/baingan bhaja (Traditional Indian Eggplant Preparations)" but still love baingan/eggplant, here's an easy n new recipe.

It's fairly quick to make and goes really well with Paratha or Rice as it does have a thick gravy like consistency and the dry fenugreek leaves give it a unique flavor. 

Serves: 2

Serving Suggestion: Can be served with Roti’s/Paratha or Rice

Tools:

1 Large nonstick wok

Ingredients:

8 Mid-Size Eggplants (Baingan/Brinjal) – Washed and cut into bite size pieces.

1 Cup Plain Yogurt - Make sure the yogurt is thick

1 Large Onion - Cut into long-thin slices.

4 Tbsp Oil (U can use any oil however it taste best in MUSTARD Oil)

2-3 Large Green Chilies - Julienne – Add as per taste

1 Tbsp grated cheese/cottage cheese – For decoration - Optional

Powdered Spices:

1 Tsp Turmeric (Haldi)

1 Tsp Coriander Powder (Dhania)

1 Tsp Cumin Powder (Jeera)

2 Tbsp Dry Fenugreek Leaves (Dry Methi Leaves)

1 Tsp Red Chili Powder

2 Tsp Salt (As per your taste)

  

Method:

1. Heat oil in the nonstick wok on high for 1min, reduce the heat to medium.
2. Add onion and sauté till golden in color (takes about 2-3mins) and add all the powdered spices except fenugreek leaves.
3. Now add eggplants, sauté over high heat for about a min, reduce the heat to medium and sauté for 3-4mins till eggplants become tender.
4. Add yogurt, give it a quick stir, add dry fenugreek leaves, green chilies and sauté for another 2-3min.
5. Garnish with cheese and serve hot.