Many of you will know that baigan is called brinjal in english but in North America it is called eggplant. First time I came across brinajl kadhi in one of the South Indian restaurant in Toronto and loved it, so I decided to try at home. Since then this is one of my family favourite dish. It is very tasteful and easy to make dish.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Chopped brinjal – 2 cup
Caron/Ajwain seeds – 1 tsp
Cumin seeds – 1 tsp
Asafoetida – a pinch
Oil for cooking
Yogurt – 1 cup
Besan/Gram flour – 2 to 3 tbsp
Turmeric powder – 1 tsp
Cumin seeds – 1/2 tsp
Finely chopped green chilies – 2
1. In a pan, heat 2 tbsp of oil, add cumin seeds and carom seeds. When cumin/carom seeds turn slightly brown add asafoetida and chopped brinjal/eggplant. Cook it until brinjal are almost cooked or tender around 7-8 minutes.
2. In a bowl, whisk together yogurt with kadhi mixture ingredients. Rub cumin seeds between your palm before adding to the mixture. Whisk all the ingredients so there are no lumps in the mixture. Add around 2 cups of water to adjust the consistency.
3. Pour yogurt mixture in the cooked eggplant pan stirring continuously. Cook on medium for another 5-7 minutes until flour does not taste raw. Remember to stir otherwise flour will stick to the bottom.
I am trying to post lots of recipes which has ingredients that are mostly available in your pantry.
Also let me know if you have any questions regarding the dish.
Try this easy to cook dish and let me know your comments 🙂
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