Kashmir cuisine eggplant in yogurt gravy
- 4-5 eggplant (long or round baby eggplants)
- 2 tbsp mustard oil
- 2-3 pods cardamom (crushed)
- 1 tbsp fennel seed (powdered)
- 1 tsp red chili powder
- 1 tsp dry ginger powder
- salt to taste
- 2 cups low fat yogurt
- 1 cup drinking water
- 1 tsp coriander leaves (chopped)
- Whisk together the yoghurt and half a cup of water and set aside. Reserve the other half cup water to adjust the consistency Wash, pat...
- Get the full instructions at Mildly Indian – Trot around the world, savor the flavors.