Bengali-Style Aubergine Cooked in Yogurt - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 14 ounces small Japanese-style aubergines ( eggplants), thinly sliced into rounds
- Good pinch ground turmeric
- Kosher salt
- 1/2 teaspoon red chile powder
- 2 tablespoons vegetable oil
- 9 ounces plain yogurt
- 1 to 1 1/2 teaspoons sugar
- 1 rounded teaspoon cumin seeds, toasted in a frying pan and ground in a clean coffee grinder or mortar and pestle
- Handful fresh cilantro leaves, chopped, for garnish
Instructions
- Dust the aubergine slices with the turmeric, salt, and 1/4 teaspoon red chile powder.
- Heat the oil in a large, nonstick frying pan and fry the aubergine pieces until soft (you may have to do this in two batches). Set the fried aubergine aside.
- In a bowl, beat 3/4 of the yogurt with the sugar, salt, and the remaining red chile powder. Pour the mixture into a small saucepan and heat gently, stirring often to prevent the sauce from splitting or breaking, for about 5 minutes.
- Stir in the ground cumin and the fried aubergine slices. Heat gently and stir to combine.
- Stir in the remaining yogurt, check and adjust the seasonings, as necessary and garnish with the fresh chopped cilantro.
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