Yogurt Topped Eggplant Recipe By Tasty

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YOGURT-TOPPED EGGPLANT RECIPE BY TASTY



Yogurt-Topped Eggplant Recipe by Tasty image

Here's what you need: gram flour, garlic, red chili powder, turmeric powder, cumin powder, coriander powder, salt, water, large eggplant, yogurt, salt, oil, cumin seeds, turmeric powder, coriander, oil

Provided by Sumayya Dadarkar

Yield 4 servings

Number Of Ingredients 16

½ cup gram flour
2 cloves garlic, minced
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
½ tablespoon salt
¼ cup water
1 large eggplant
½ cup yogurt
½ tablespoon salt
2 tablespoons oil
1 tablespoon cumin seeds
½ tablespoon turmeric powder
coriander, finely chopped
oil, for frying

Steps:

  • Make the batter by simply mixing together all the ingredients. Set aside.
  • Whisk the yogurt with salt. Set aside.
  • Slice the eggplant into 0.5 cm wide slices.
  • Heat a pan on medium heat and oil it well. Dip the eggplant slices into the batter and add to the pan.
  • Pierce the slices with a fork. Flip them halfway and add ½ tbsp oil. Fry till golden brown. Remove from heat and arrange onto a plate.
  • Place 1 tbsp of the whisked yogurt on every slice.
  • For the garnish, heat 2 tbsp of oil on low heat and add cumin seeds. Allow them to start sizzling and then add turmeric powder. Remove from heat.
  • Drizzle this on top of the yogurt-topped slices.
  • Garnish with finely chopped coriander before serving.
  • Serve hot with chapati or flatbread.

Nutrition Facts : Calories 267 calories, Carbohydrate 30 grams, Fat 14 grams, Fiber 6 grams, Protein 5 grams, Sugar 6 grams

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