Ariso Recipes
Creamy Curd-Coated Eggplant
Last update date: February 24, 2012
Let your taste buds be enchanted by Creamy Curd-Coated Eggplant. This dish is an aromatic journey that tantalizes the senses, featuring Brinjal - all varieties (Solanum melongena), Onion. Beyond taste, it's melding nutritional richness with culinary art. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.51 minutes.
North Indian
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Ingredients
2
How To Cook?
1
To begin making the creamy curd-coated eggplant, prepare all the ingredients by chopping the vegetables and keeping all the other ingredients ready.
2
In a shallow frying pan, heat about 2 teaspoons of cooking oil. lightly saut„© the eggplant cubes over medium flame until they turn brown. set them aside.
3
In a mixing bowl, combine yogurt (curd) and chickpea flour (besan) until there are no lumps.
4
Add coriander powder, kashmiri red chilli powder, garam masala, fennel powder, and a pinch of turmeric powder to the bowl. mix well to create a smooth paste.
5
In a kadai, dry roast white sesame seeds and dry red chillies until they release their aroma. allow them to cool and then grind them into a fine powder.
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