Eggplant Mango Kadhi is a delectable and reassuring Indian cuisine that blends the tanginess of yogurt, the sweetness of mangoes, and the savory flavors of eggplant. It is prepared by combining the three ingredients.
With a bowl of boiling rice, this mango-yogurt dish with a spicy kick is the ideal accompaniment. The eggplant should be sautéed with cumin and garlic until it is tender before being added to the kadhi. This is the most important step in making this kadhi.
Ingredients
- 2 teaspoons oil
- 1/4 teaspoon cumin seeds
- 2 cloves garlic, chopped
- 1 eggplant, cubed
- 1 cup mango puree
- 1 cup yogurt
- 1/2 teaspoon turmeric powder
- 2 tablespoons besan (chickpea flour)
- 1/2 teaspoon red chili powder
- 2 cups water
- 1.5 tablespoons oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds
- 1 teaspoon crushed coriander seeds
- 1 inch ginger, chopped
- 2 green chilies, chopped
- 1/4 teaspoon hing (asafoetida)
- 8-10 curry leaves
- 2 dried red chilies, broken
- Salt to taste
Also see :- Instant Pot Butter Paneer Recipe
Instructions
Sauté the Eggplant
Take a pan and heat two teaspoons of oil. Include a quarter of a teaspoon of cumin seeds and garlic that has been diced. Continue to sauté the seeds until they begin to crackle and the garlic begins to turn a golden color.
Combine the cubed eggplant with the other ingredients. Cook the eggplants for seven to eight minutes over medium heat, or until they are cooked through. Take the food out of the pan and set it up aside.
Make the Kadhi Batter
The mango puree and the yogurt should be blended together in a blender.
The mixture should be transferred to a bowl, and then the red chili powder, turmeric powder, and besan should be added. The mixture should be whisked until there are no lumps left.
The batter should be thinned down by adding two cups of water. Keep stirring until the batter is completely smooth. Put aside for later.
Cook the Kadhi
Over medium heat, bring 1.5 teaspoons of oil to a simmer in a separate pan. Add the cumin seeds, mustard seeds, fenugreek seeds, and crushed coriander seeds to the oil once it has reached the desired temperature. Allow the mustard seeds to pop up and the other seeds to sizzle while you sauté them.
To the mixture, add chopped ginger, chopped green chilies, hing, curry leaves, and dried red chilies that have been broken up. You should continue to sauté the ginger until it begins to turn a golden brown color.
After the kadhi mixture has been created, add it to the pan and continue stirring it over medium heat until it attains a boiling point. Then, add an additional 1.5 cups of water and allow it to boil for ten to fifteen minutes.
Once the kadhi has been boiling for a while, the eggplants that have been prepped should be added to it. Add salt to the mixture, and reduce the heat to a medium-low setting. The kadhi should be let to simmer on low heat for a further eight to ten minutes.
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 262
- 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
Tips
The eggplants should be sautéed before being added to the kadhi because if you do not sauté them, they will not have a very satisfactory flavor. You may also deep fry the eggplants for an even more delicious flavor, but this will result in an increase in the number of calories consumed.
In addition, the kadhi can be prepared without the use of eggplant, and mango kadhi on its own is also quite delicious.