Ingredients

The following ingredients have 4 Servings
  • 1 pound eggplants
  • 1 tbsp + 1 tsp vegetable oil ((divided))
  • 1 tsp cumin seeds
  • 1 medium onion ((finely diced))
  • 4 tbsp cilantro ((chopped, divided))
  • 2 medium tomatoes ((finely diced))
  • 1 tsp ground cumin
  • 1 tbsp ground coriander
  • ½ to 1 tsp cayenne
  • ½ tsp turmeric
  • ½ tsp amchur ((optional))
  • 1 tsp paprika ((optional))
  • 1 cup vegan yogurt
  • 1 tbsp garam masala
  • 1 tbsp kasoori methi ((crushed in your palms before adding))
  • Salt and ground black pepper to taste

Instruction

  • Heat 1 tbsp oil over high heat, preferably in a wok or in a large skillet. When the oil is hot, add the immersed eggplant slices after squeezing out any excess water. Add ½ each of salt and ground black pepper and saute until the eggplant is nearly cooked and very soft and golden-brown, about five minutes over medium high to high heat. It is important you keep stirring the eggplant about and don't let anything stick to the pot. If it does lower the heat. Remove the cooked eggplant to a plate.
  • To the same wok or skillet add a teaspoon of oil. Add the cumin seeds and as soon as they turn a couple of shades darker add the onions and cilantro.
  • Saute until the onions are nicely browned. Add the tomatoes with the powdered spices--turmeric, cayenne, ground cumin, ground turmeric, and paprika and amchur, if using.
  • Stir it all in and let the tomatoes cook, stirring them occasionally, until very pulpy and a couple of shades darker. This should take 5-8 minutes.
  • Add the vegan yogurt and mix. Stir in the garam masala. Add 2 cups water to make a gravy. Stir in the crushed kasoori methi.
  • Bring the gravy to a boil, then add in the cooked eggplants and return to a boil. Lower heat to a simmer, cover, and cook another five minutes.
  • Add salt as needed and garnish with cilantro. Serve hot.