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+ servings
Kashmir Eggplant in yogurt sauce

Dodh Wangun

Kashmir cuisine eggplant in yogurt gravy
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course sidedish, Traditional
Cuisine diabetic friendly, gluten free, Indian, Winter
Servings 4 people

Ingredients
  

for the roast

  • 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

for gravy

  • 2 cups low fat yogurt
  • 1 cup drinking water

for garnish

  • 1 tsp coriander leaves chopped

Instructions
 

  • 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 dry and slice the baby eggplants into wedges.
  • Add the eggplant wedges into the mixing bowl with all the spice powders and salt and toss well
  • Into a heavy pan add the mustard oil and as it warms add the eggplant to coat with the oil
  • Make sure the pan is not over crowded.
  • Roast on a slow heat, till the eggplan is well seared.
  • Remove the eggplant pieces onto a seperate plate.
  • Add the whisked yogurt, water if necessary and bring to a slow simmer.
  • When it begins simmering add the eggplant and simmer for a bit longer, about 5 minutes.
  • When the eggplant is cooked (cuts easily), remove from heat and add the corainder leaves. Its ready to serve.

Notes

You can use vegetable-based cooking oils if you don't prefer the intense smokiness of the mustard oil.
You can use any kind of eggplant, just make the cut big so it can hold its shape.
You can deep fry the eggplant ( as it is done traditionally)I wanted to avoid the excess oil, hence roasted them.
Tried this recipe?Let us know how it was!