Curd eggplant sabji

Name: Curd eggplant sabji
Total time: 1800 s
Yield: 3 person
Cuisine: Indian
Ingredients: 250 gm purple eggplant; 1/2 cup curd; 3 tsp oil; 2 tsp crushed peanut; 1 tsp red chilli garlic paste; 1 tsp cumin coriander powder; 1/2 tsp turmeric powder; 1/4 tsp red chilli powder; Salt as per taste; 1/2 tsp mustard seeds; 1/2 tsp cumin seeds; 1/4 tsp asafoetida; 1 dry red chilli; 1 bay leaf; 1 tsp chopped coriander

pinal Patel @Vaibhavi5592

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pinal Patel @Vaibhavi5592

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Ingredients

30 minutes

3 person

250 gmpurple eggplant
1/2 cupcurd
3 tspoil
2 tspcrushed peanut
1 tspred chilli garlic paste
1 tspcumin coriander powder
1/2 tspturmeric powder
1/4 tspred chilli powder
Salt as per taste
For tempering
1/2 tspmustard seeds
1/2 tspcumin seeds
1/4 tspasafoetida
1dry red chilli
1bay leaf
1 tspchopped coriander

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Steps

30 minutes

1

Wash eggplant, make cut in the middle. Heat oil in a kadai roast eggplant for 6 minutes. Saute gently.
2
3

Make garlic red chilli paste. Crush peanut in a grinder.
4

Take curd in a bowl, add cumin coriander powder, red chilli powder, turmeric powder, salt and mix well.
5
6

When eggplant cook completely, remove from the kadai. Heat remaining oil, add mustard seeds, cumin seeds, dry red chilli, bay leaf and asafoetida.
7

Add red chilli garlic paste and saute it well.
8

Add curd mixture in the kadai, mix it well. Add cooked eggplant and again cook for 2 minutes.
9

Curd eggplant sabji is ready, garnish with chopped green coriander, you can enjoy with, bhakhri or kichadi.