Eggplant Curry
Show 18.97 Watch Community Cooking Daily at 11:00 A.M. and 6:00 P.M. only on CitiCABLE 3

Ingredients:
1 lb Japanese eggplants
1 Tbs chick pea flour
¾ cup yogurt
1 green chili, seeded and chopped
1 tsp cumin seeds
2 Tbs chopped cilantro for garnish
½ tsp tumeric
½ tsp each of ground cumin, coriander and garam masala
salt and cayenne pepper to taste
¼ tsp sugar
½ cup of water
2 Tbs oil

Blend chickpea flour, yogurt, a pinch of salt and water together. Set aside. Cut eggplant into quarters half way through. Keep the stem intact. Mix all the spices along with salt and cayenne. Rub spice mixture inside eggplant. Fry eggplants on medium heat for 5 minutes in hot oil turning occasionally. Pour yogurt mixture over the eggplants and cook over low heat until eggplants are almost done. Sprinkle with chilies and sugar and continue cooking until eggplants are soft and cooked through. Serve garnished with cilantro.

Noorani Burstein