Vazhuthananga Thairu Curry/Eggplant Yogurt Curry
- luvlittlehearts
- Jun 30, 2016
- 1 min read
Ingredients Eggplant - 1 medium sized ( or 6-7 small ones) Yogurt- 1 1/2cup Onion- 1/2 Green chilly-3 Curry leaves- 1 spring Turmeric powder- 1/4 tsp Chilly powder- 1/2 tsp Fenugreek powder- 1/4 tsp Cumin powder- 1/4 tsp Hing/asafoetida- a pinch Mustard seeds- 1/2 tsp Oil- 2 tbs salt to taste
Method: Cut eggplant into cubes and mix turmeric, chilly powder and salt. Heat oil in a pan and add mustard seeds. When it splutter add onions, green chilly, curry leaves and saute for a minute. Now add the eggplant and saute for two minutes in high heat. Cover and cook in low flame and till eggplants gets slightly roasted. Switch off the flame and allow it to cool down a bit. Mix yogurt with fenugreek powder, hing,cumin powder and salt. Pour this over the roasted eggplant and gently mix in. Put it back on stove in very low flame for one more minute. Serve with rice.
Happy Cooking!
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