⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.

A creamy Indian eggplant dish with yogurt and warming spices. Delicious on its own with bread or as a side dish.

Ingredients

  • 2 eggplants, about 500 g
  • 1 green bell pepper, chopped
  • 0.5 dl neutral oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped or grated
  • 1 tbsp grated fresh ginger
  • 1 tsp cumin
  • 1 tsp fennel seeds, ground or crushed
  • 1 tsp ground coriander
  • 0.5 tsp turmeric
  • 0.5 tsp chili powder
  • 0.5 dl tomato purée
  • 2 dl crushed tomatoes
  • 1.5 dl plant yogurt
  • 1 dl water
  • 1 tsp salt

To serve

  • roti/chapati

Instructions

  1. Prep eggplant: Cut eggplants in half lengthwise, then slice into half-moons. Toss with bell pepper and oil in a bowl.

  2. Fry vegetables: Fry eggplant and bell pepper until nicely colored. Transfer to a plate.

  3. Fry aromatics: Heat a little oil and sauté onion, garlic and ginger until onion softens.

  4. Add spices: Stir in cumin, fennel seeds, coriander, turmeric, chili powder and tomato purée. Fry for 1 minute.

  5. Add tomatoes: Stir in crushed tomatoes and fry for a few minutes until darkened slightly.

  6. Simmer: Add eggplant, yogurt, water and salt. Cover and simmer on low heat for 10-15 minutes until eggplant is fully cooked.

  7. Serve: With roti/chapati.

Notes

Aachari: The name refers to pickle-style spicing, with fennel and other whole spices giving it a distinctive flavor.

Vegan: Use plant-based yogurt for a fully vegan version.

Source: Indian Enough