Sambhariya Ringanani Kadhi (Fried aubergine in a spicy yoghurt

Servings: 4

Author:

Curries [/dishes/curries/]

Indian [/cuisines/indian/]

Instructions

1 Mix the yoghurt with the ginger-garlic paste, garam masala, cumin-coriander
powder, and red chilli powder.
2 Heat the ghee in a shallow pan; saute the aubergines, turning frequently. Cook
covered on low heat for about 15 minutes. Keep aside.
3 For the gravy, grind together all the ingredient (except the last 4).
4 In a separate pan, heat the ghee; saute the onion till golden brown. Add the
ground ingredients and saute for 5 minutes on medium heat until the oil
separates. If the mixture starts to stick to the bottom of the pan, sprinkle
some water.
5 Add the turmeric powder and yoghurt mixture, mix well. Add the green peas and
stir. Bring the mixture to the boil and adjust seasoning.
6 Add the fried aubergine and bring to the boil again. Cover and simmer for 5
minutes.
7 Serve hot garnished with green coriander.