Baingan in yoghurt sauce

Ingredients

• 6 whole Baingan ( eggplant)
• 1 whole Onion ( finely chopped)
• 4 teaspoon Oil
• 1 teaspoon Fennel seeds
• 1 whole Garam Masala
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 3 teaspoon Red chilli powder
• 1 teaspoon Kasoori Methi
• 1.5 cup Yoghurt ( Dhanhi)
• 1 teaspoon Corn flour
• 2 teaspoon Ginger garlic paste
• 1/2 teaspoon Tumeric powder

Preparation Method

1. Soak the eggplant in water so that they will not change colour. In a bowl, add garlic paste, tumeric powder, chilli powder and eggplants. Make sure you use baby eggplants.

2. Heat 2 teaspoons of oil in a pan. Fry the eggplants. Sprinkle salt over. Cover with a lid. Let it cook for 4-5 minutes. Flip over. Let it cooked for another 3-4 minutes.

3. In another pan, add garam masala and fennel seeds. Add chopped onions ,coriander powder ,cumin powder and chilli powder. Remove it from the heat.

4. Let the sizzling stop. Pour in the yoghurt. Put it back to the heat. Pour in the water. Cook for another 5-6 minutes. Add sugar. Cook over low heat.

5. Add the eggplants. Let it cook for another 2 minutes.