Me And My Hnaan
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Recipe Ingredients
- 3 medium-sized eggplants (sliced into thin rounds)
- 1/2 cup chopped onion
- 1 cup chopped tomato
- 1/4 cup garlic paste
- Salt (as per need)
- 1 teaspoon whole spices
- 1/2 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 tablespoon white cumin seeds
- 2 tablespoons Milkpak cream (to be added after the masala is ready and cooked for 10 seconds)
- 1/2 kg yogurt
- 1/4 cup oil
- 1/2 tablespoon white cumin seeds
- 5-6 whole red chillies (for tempering the yogurt)
Updated Recipe Directions
1. Fry the Eggplants:
- Heat a few drops of oil in a pan over medium flame.
- Add the thinly sliced eggplants to the pan and fry them until they turn golden brown on both sides.
- Remove the fried eggplants from the pan and set them aside on a paper towel to drain any excess oil.
2. Prepare the Masala:
- In the same pan, add 1/4 cup of oil and heat it over medium flame.
- Add the chopped onions and sauté until they turn translucent.
- Add the garlic paste and continue to sauté for another 1-2 minutes until the raw smell of garlic goes away.
- Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
- Stir in the salt, garam masala, red chili powder, turmeric powder, coriander powder, and white cumin seeds.
- Cook the masala mixture for 5-7 minutes, ensuring all the spices are well combined.
- Add 1 cup of water to the masala, cover the pan with a lid, and let it cook on low to medium flame for about 10 minutes.
- Once the water has evaporated, add 2 tablespoons of Milkpak cream to the mixture.
- Cook for an additional 10 seconds while stirring continuously to ensure the cream is well incorporated.
3. Layer the Dish:
- In a serving dish, spread a layer of the prepared masala at the bottom.
- Place a layer of fried eggplant slices on top of the masala.
- Add another layer of masala over the eggplant slices.
- Repeat the layers until all the eggplant slices and masala are used up, finishing with a layer of masala on top.
4. Prepare the Yogurt Tempering:
- In a separate small pan, heat 1/4 cup of oil over medium flame.
- Add 1/2 tablespoon of white cumin seeds and 5-6 whole red chilies to the oil.
- Fry the spices for a few seconds until they release their aroma and the chilies darken slightly.
- Pour this tempering into the 1/2 kg of yogurt and mix well.
5. Finish the Dish:
- Pour the tempered yogurt over the layered eggplant and masala dish.
6. Serve:
- Serve the dish hot with naan, roti, or rice.
Enjoy your delicious layered eggplant masala with tempered yogurt!
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