We start 2017 with a yogurt gravy that is somewhat Indian of origin but modified to suit current times. This is also a great dish after all that partying we did to usher the new year. It relaxes the body system and energises for all that is coming. It cures hangovers, flu and even an upset stomach. Best of all, it is packed with nutrients and takes only 10 to 15 minutes to get done. If you are a vegan, you can use black gram water (1 tablespoon black gram powder added to 1 cup water) with almost the same result but tasting equally divine.
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| Yogurt Gravy with Thai Eggplants |
Ingredients
- 3 cups yogurt
- 6 shallots diced
- 3 clove garlic minced fine
- 2 green chillies chopped
- 1 inch ginger, cut into thin julienne
- 1 bunch coriander leaves chopped fine
- 1 coriander root sliced thin
- 4 thai white eggplants sliced into ½ cm thickness disks
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 tablespoon black mustard seed
- ¼ teaspoon fenugreek seed
- ¼ teaspoon fennel seed
- ½ teaspoon black gram seed
- 5 tablespoon canola oil
- 2 Tablespoon clarified butter
- Salt
- Pour yogurt in a bowl and whisk the yogurt lightly with a fork until the mix is silky and free of lumps. Add a bit of water if necessary.
- Place the eggplants in another bowl and mix it evenly with turmeric, paprika and salt.
- Pour 2 to 3 tablespoon of oil in a pan, on medium flame. Pan fry the eggplants till both sides are golden. This might take between 2 to 3 minutes max. Once done set the eggplants aside.
- Use the same pan and turn flame to medium low. Pour 2 tablespoon oil in the pan.
- Once oil is hot, add the black mustard seed, fenugreek seed, fennel seed and black gram seed. Let it pop.
- Next add the onions, chillies, ginger, garlic and coriander root.
- Add clarified butter and let the onions caramelised while everything becomes fragrant.
- Add the yogurt mix and stir constantly until it comes to a soft first boil.
- Add salt to taste.
- Add the coriander leaves and the eggplants into the sauce.
- Give it a light mix and remove the stove.
