Eggplant with spices and yoghurt

Eggplant with spices and yoghurt




  • 250 grs aubergine (eggplant)
  • 200 grs (Greek) yoghurt
  • 1 green chili pepper
  • 10 curry leaves (toko)
  • 1/2 tsp. chili powder
  • 1 tbsp. mixed spices: cumin powder, mustard seeds and fenugreek seeds 
  • 1 tsp. brown sugar
  • 1 tsp. turmeric powder
  • 200 ml of oil
  • salt
  • fresh coriander leaves



Cut the aubergine in thin slices. Mix the yoghurt with ¼ cup of water. Cut the chili pepper into half rings. Heat the oil and fry the aubergine on both sides with salt and turmeric powder and keep aside. Fry the mustard seeds until they pop, then add fenugreek seeds, chili powder and curry leafs and fry for 1-2 minutes. Then add the aubergine and sugar en stir well. Remove from the stove and add yoghurt, fresh coriander leaves and chili rings. 



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