1 cup plain yogurt
4 Tbsp. water
1/2 tsp. sugar
1/4 tsp. salt
1/2 tsp. roasted cumin powder
1 tsp. Bengali roasted five-spice powder (panch phoron)
4 large oriental eggplants, cut into bite-sized pieces
1/2 tsp. turmeric
Salt to taste
3 Tbsp. extra light olive oil
1 Tbsp. extra light olive oil
1/2 tsp. shah jeera or cumin seeds
2 sliced onions
5-6 plum tomatoes, quartered
2 russet potatoes, cut into 12 pieces each
1/4 cup golden raisins
1 tsp. ghee or melted butter
1 Tbsp. chopped cilantro
2 – 3 hot green chillies, left whole
- Mix yogurt with the next 5 ingredients and allow it to come to room temperature
- Coat eggplants and potatoes with turmeric and salt, then fry in 3 Tbsp. oil until golden brown.
- Heat 1 Tbsp. oil in a pan over medium-high heat and add cumin seeds.
- When the seeds begin to sputter and sizzle, add sliced onions and saute until translucent.
- Add tomatoes, potatoes and raisins, lower heat to medium-low and cook until potatoes are tender.
- Add fried eggplant, adjust salt to taste and cook for 3 minutes.
- Remove pan from heat source and add yogurt mixture, one tablespoon at a time, until the yogurt is thoroughly incorporated into the vegetables.
- Garnish with ghee, chopped cilantro & whole chilies and transfer to a serving dish.
The yogurt is added a Tbsp. at a time so that it does not separate.
Be very gentle when adding the yogurt so that the eggplants do not disintegrate.