Eggplant in yoghurt gravy

Ingredients:

4  big eggplants cut into rounds(thick slices)
2  cups(s) yoghurt
1  tablespoon(s) fennel seed powder (saunf)
½  teaspoon(s) each of asafoetida and turmeric powders
2  teaspoon(s) each of red chilli and ginger powders
4  green cardamoms
2  tablespoon(s) oil
salt to taste
oil to deep fry
finely chopped fresh coriander to garnish

 Method

 Wash the eggplant rounds, pat dry and deep fry in hot oil till light brown in color. Drain on an absorbent paper. Beat the yoghurt along with salt till smooth.

Heat the oil in a heavy-bottomed pan on medium level and drop in the green cardamoms and asafoetida. Fry briefly and add the yoghurt quickly. Mix in the spice powders. Cook on medium level for about 4  minutes. Add the fried eggplant rounds, cover and cook on low level for about 4  minutes.
Garnish with chopped fresh coriander.

 TIP:

To cut down on calories, try grilling the eggplant roundels brushed with a little oil instead of deep frying them.

 
Okra Raita

2    cup(s) chopped okra (lady finger)
4  cups yoghurt lightly beaten
2  green chilli(es) chopped and crushed with salt
1  teaspoon(s) mustard seeds
½  teaspoon(s) each of asafoetida and turmeric powder
1  tablespoon(s) oil
salt to taste
oil for deep frying

Method

 Combine the yoghurt, crushed green chilli(es)and salt in a bowl. Mix well. Keep aside. Heat the oil for deep frying on a high flame till hot. Drop in the chopped okra and fry on medium heat for 4  minutes or till light brown in color. Drain and keep aside.

For the tempering, heat the oil in a pan for 2  minute(s). Add the mustard seeds. Let them crackle. Now, add the asafoetida and the turmeric powder. Fry on low heat for a few seconds.

Add the tempering to the seasoned yoghurt. Mix well. Keep refrigerated.
Add the fried okra pieces to the yoghurt just before serving.

Serve cold or at room temperature with: Cumin Rice or any other rice dish of your choice.

Kokum Kadhi

2   cup(s) yoghurt
4  cup(s) water
2  tablespoon(s) kokum peels
2  teaspoon(s) chopped and pounded garlic
2  green chilli(es) chopped and pounded with salt
2  teaspoon(s) mustard seeds
2  sprig curry leaves
2  tablespoon(s) oil
salt and sugar to taste
Finely chopped coriander leaves to garnish (optional).

Method

 Boil the kokum peels with some water for about 4  minutes. Strain the red water and discard the peels. Let cool. Combine the yoghurt, water, pounded spices and the kokum water. Mix well and strain. Mix in salt and sugar to taste. Heat the oil in a pan and crackle the mustard seeds. Drop in the curry leaves. Pour this seasoning over the sol kadi. Garnish with finely chopped coriander leaves (optional).

 TIPS:

Sol Kadi can be had as a drink. Also, some like to pour it over boiled rice and relish it. Hence, the consistency can be adjusted as desired by adding or reducing the amount of water.

Kokum is a fruit whose peels are sun-dried and stored to use as a souring agent. It is very abundant in the west coast region of India and is considered a good digestive.

|