Aubergine with Curd
|Aubergines||1 Kilogram (Thin Long Ones, Baingan)|
|Onions||2 Medium, sliced|
|Garlic paste||2 Teaspoon|
|Turmeric powder||12 Teaspoon|
|Coriander powder||1 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Fat free yogurt||1 Cup (16 tbs), whisked (Curd Made From Fat Free Milk)|
Wash aubergines and cut into 1/2" thick slices.
Mix with salt and leave in a colander to drain for about 5 minutes.
Heat oil in a non-stick kadhai or wok over moderate heat.
Add onions and stir-fry till dark brown and crisp.
Drain and place on kitchen paper to absorb excess oil.
Lower heat and add aubergines, garlic, spice powders and water to pan.
Mix gently, cover pan and cook for about 15 minutes till aubergines are tender.
Remove from heat, mix in curd and fried onions and serve immediately.