Bangan in Dahi - Eggplant curry in Yogurt

Hi my readers out there,
I have been getting lits of readers from central asia and south america. Thank you all of you for reading . I hope you ll let me know how the recipes turn up 😊

This recipe is near and dear to my heart. My mom's recipe offcourse. Usually in pakistan eggplants are cooked with lots onions and tomatoes, sometimes paired with potatoes or taro.

I cook this in lots of onions, garlic and yogurt. This way you can make it pretty spicy but yogurt mellows it down a bit.

Ingredients:

Oil: 5 tbsp

Eggplant: 5 cups sliced

Onions: 2 cups sliced

Garlic: 1 tsp chopped

Ginger: 1/4 cup julienne

Green chillies: 2/3 julienne

Cilantro for garnish: 1 tbsp chopped

Cayenne: 2 tsp

Garam masala: 1 tsp

Cumin: 1 tsp ( a bit crushed/powder)

Turmeric : 1/4 tsp

Salt: 1.5 tsp

Black pepper 1/4 tsp

Yogurt: 2/3 cup yogurt

Water: 3 cups

Prep:

Slice eggplant, sprinkle some salt and let it sit for 1 hour. Dry the moisture afterwards.

Method:

Sautee eggplant in oil on medium high heat for fuce minutes. As eggplant absorbs a lot of oil, you ll see all of it disappesr. Don't add more. Just keep stirfrying until you see them turning translucent.
Take them out and add 2 tbsp of oil (you can add more) and fry the onions until beautiful golden brown.
Add garlic, sautee for 20 seconds.
Add spices, stir once and add yogurt immediately so the spices don't burn.
Keep stiring until the yogurt is fully incorporated. Add 1/2 a glass water. Turn the heat to low-medium and cover.
Simmer for 5-8 minutes.
Add rest of the water. Let it come to boil on medium heat.
Add the eggplant and cover and let it cook for 40 minutes on low medium heat.
Add ginger and green chillies 5 minutes before the cooking ends.
Garnish with cilantro
The consistensy should be like caramelized onions that we put on burgers.
Serve with white rice and a nice herby salad.