Served cold as an accompaniment to rice and curries.
Serves: 6 person(s)
Preparation Time: 15 mins
1/2 tsp turmeric
1/2 tsp chili powder
1/2 tsp salt
1 Tbsp vegetable oil
2 onions, finely sliced
2 green (hot) chilies, seeded and sliced
6 cloves garlic, crushed with 1 tsp salt
2 tsp finely grated fresh ginger
1 tsp dijon mustard
1/4 cup white vinegar
1 tsp sugar
1/2 cup nonfat plain yogurt
Heat a tablespoon of oil in a pan. Shallow fry the cubes in batches until golden brown. Drain on paper towels, then arrange on a serving dish.
Sauté sliced onions, chilies, garlic, and ginger. Mix with eggplant.
In a bowl, mix mustard, vinegar, sugar, and yogurt into a creamy sauce. Just before serving, pour sauce evenly over the eggplant, onions and chilies. Gently mix with a fork.
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