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Eggplant Mango Kadhi
Spiced Mango-Yogurt dish with sauteed eggplants! This is Indian comfort food at it's best. Enjoy it with boiled rice.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course
Cuisine:
Indian
Servings:
3
Author:
Manali Singh
Ingredients
for sauteeing eggplant
1
medium eggplant
294 grams, cubed
2
garlic cloves
chopped
1/4
teaspoon
cumin seeds
2
teaspoons
oil
I used avocado oil
for the kadhi batter
3/4
cup
mango puree
use sweet mango puree
3/4
cup
plain yogurt
use sour yogurt
1/4
cup
besan
also known as chickpea flour
1/4
teaspoon
turmeric powder
1/4
teaspoon
red chili pwoder
2
cups
water + 1.5 cups water
for tempering the kadhi
1.5
tablespoons
oil
I used avocado oil
1/2
teaspoon
mustard seeds
1/2
teaspoon
crushed coriander seeds
1/4
teaspoon
fenugreek seeds
1/4
teaspoon
cumin seeds
1/4
teaspoon
hing
also known as asafoetida
2
teaspoons
chopped ginger
2
dried red chilies
broken
2
green chili
chopped
10-15
curry leaves
1
teaspoon
salt
or to taste
Instructions
Saute the eggplant
Heat 2 teaspoons oil in a pan. Add 1/4 teaspoon cumin seeds and chopped garlic. Saute till seeds crackle and garlic starts turning golden in color.
Add cubed eggplant. Mix to combine.
Cook on medium heat for 7-8 minutes till eggplants are cooked. Remove from pan and set aside.
Make the kadhi batter
Meanwhile using your blender, mix together mango puree with yogurt.
Transfer mixture to a bowl and add in turmeric powder, besan and red chili powder. Whisk to combine till there are no lumps.
Add 2 cups water to thin out the batter. Stir till you have a smooth batter. Set aside.
Cook the kadhi
In another pan heat 1.5 tablespoons oil on medium heat.
Once oil is hot, add cumin seeds, mustard seeds, fenugreek seeds and crushed coriander seeds. Saute till other seeds sizzle and mustard seeds pop up.
Add chopped ginger, chopped green chili, hing, curry leaves and broken dried red chilies.
Saute till the ginger starts turning golden brown in color and then add the prepared kadhi mixture to the pan.
Keep stirring the kadhi on medium heat till it comes to a boil. Then add 1.5 cups more water and let it simmer for 10-15 minutes.
After the kadhi has been simmering for a bit, add the prepared eggplants to it, also add the salt and lower the heat to medium-low.
Let the kadhi simmer on low heat for additional 8-10 minutes.
Nutrition
Calories:
262
kcal
|
Carbohydrates:
31
g
|
Protein:
7
g
|
Fat:
13
g
|
Saturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
8
mg
|
Sodium:
927
mg
|
Potassium:
676
mg
|
Fiber:
8
g
|
Sugar:
19
g
|
Vitamin A:
1059
IU
|
Vitamin C:
98
mg
|
Calcium:
132
mg
|
Iron:
2
mg