Eggplant Mango Kadhi
Method
- 1
1. Heat 2 teaspoons oil in a pan. Add 1/4 teaspoon cumin seeds and chopped garlic. Saute till seeds crackle and garlic starts turning golden in color.
- 2
2. Add cubed eggplant. Mix to combine.
- 3
3. Cook on medium heat for 7-8 minutes till eggplants are cooked. Remove from pan and set aside.
- 4
4. Meanwhile using your blender, mix together mango puree with yogurt.
- 5
5. Transfer mixture to a bowl and add in turmeric powder, besan and red chili powder. Whisk to combine till there are no lumps.
- 6
6. Add 2 cups water to thin out the batter. Stir till you have a smooth batter. Set aside.
- 7
7. In another pan heat 1.5 tablespoons oil on medium heat.
- 8
8. Once oil is hot, add cumin seeds, mustard seeds, fenugreek seeds and crushed coriander seeds. Saute till other seeds sizzle and mustard seeds pop up.
- 9
9. Add chopped ginger, chopped green chili, hing, curry leaves and broken dried red chilies.
- 10
10. Saute till the ginger starts turning golden brown in color and then add the prepared kadhi mixture to the pan.
- 11
11. Keep stirring the kadhi on medium heat till it comes to a boil. Then add 1.5 cups more water and let it simmer for 10-15 minutes.
- 12
12. After the kadhi has been simmering for a bit, add the prepared eggplants to it, also add the salt and lower the heat to medium-low.
- 13
13. Let the kadhi simmer on low heat for additional 8-10 minutes.