Eggplant yogurt curry

This is a quick meal I got done with in less than 30 minutes. Today I just felt having Rasam (South Indan Spice broth) for lunch. I had an Eggplant and some left over kovakkai from last week so  I made this quick yogurt curry to go with rasam and This was absolutely Yummy!


Eggplant - 1
Kovakkai/ Tindora - 5-6 Nos
Tomato - 1
Onion - 1
Urad dhal - 1 tbsp.
Green chillis - 1 or 2 chopped 
Garlic - 3-4 cloves chopped
Turmeric powder - 1/2 tsp
Chilli powder - 1/2 tsp
Oil - for seasoning
Gingelly oil - !tsp
Corriander/Cilantro - Handful
Salt to taste

Method :

• Wash the eggplant and prick holes all around it with a fork and smear a tsp of gingelly oil around it and cook it in Microwave for 5 minutes or till the eggplant gets its skin slightly shrunken and u can feel the eggplant is mushy.
• Take it out and remove the skin. I usually dissect the eggplant and scoop out the flesh.
• Take oil in a pan and add mustard seeds and urad dal. Allow it to splutter
• Now add chopped onion and fry until they turn brown. Add salt to hasten cooking.
•  Add garlic, tomatoes and kovakai
• Add chilli powder, turmeric powder and cook covered until well cooked
• In a Blender, add in the de skinned eggplant along with the cooked mixture
• Add  Plain Yogurt/curd and grind coarsely so that you retain the texture.
• Garnish with chopped coriander leaves

I had this yummy curry with Garlic Ginger Rasam