Eggplant Mango Kadhi
Spiced Mango-Yogurt dish with sauteed eggplants! This is Indian comfort food at it's best. Enjoy it with boiled rice.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
- 1 medium eggplant (294 grams, cubed)
- 2 garlic cloves (chopped)
- 1/4 tsp cumin seeds
- 2 tsp oil (I used avocado oil)
- 3/4 cup mango puree (use sweet mango puree)
- 3/4 cup plain yogurt (use sour yogurt)
- 1/4 cup besan (also known as chickpea flour)
- 1/4 tsp turmeric powder
- 1/4 tsp red chili pwoder
- 2 cup water + 1.5 cups water
- 1.5 tbsp oil (I used avocado oil)
- 1/2 tsp mustard seeds
- 1/2 tsp crushed coriander seeds
- 1/4 tsp fenugreek seeds
- 1/4 tsp cumin seeds
- 1/4 tsp hing (also known as asafoetida)
- 2 tsp chopped ginger
- 2 dried red chilies (broken)
- 2 green chili (chopped)
- 10-15 curry leaves
- 1 tsp salt (or to taste)
Instructions
- 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
Add cubed eggplant. Mix to combine.
- 3
Cook on medium heat for 7-8 minutes till eggplants are cooked. Remove from pan and set aside.
- 4
Meanwhile using your blender, mix together mango puree with yogurt.
- 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
Add 2 cups water to thin out the batter. Stir till you have a smooth batter. Set aside.
- 7
In another pan heat 1.5 tablespoons oil on medium heat.
- 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
Add chopped ginger, chopped green chili, hing, curry leaves and broken dried red chilies.
- 10
Saute till the ginger starts turning golden brown in color and then add the prepared kadhi mixture to the pan.
- 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
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
Let the kadhi simmer on low heat for additional 8-10 minutes.