Eggplant with Spinach-Yogurt Sauce (Hariyali Kadhi)

Eggplant with Spinach-Yogurt Sauce (Hariyali Kadhi)
Photo by Becky Luigart-Stayner

Ingredients

  • ½ teaspoon ground turmeric
  • 1 teaspoon grated peeled fresh ginger
  • 1 teaspoon canola oil
  • 2 garlic cloves, minced
  • ¼ cup chickpea (garbanzo bean) flour
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • ½ teaspoon ground coriander
  • + 16 more ingredients
    • ¼ teaspoon ground red pepper
    • 1 teaspoon canola oil
    • 1 (3/4-pound) eggplant, cut crosswise into 16 slices
    • 2 teaspoons canola oil
    • Remaining ingredients:
    • ¼ teaspoon ground red pepper
    • 2 cups hot cooked basmati rice
    • 1 cup chopped red onion
    • ¼ cup water
    • 2 garlic cloves, thinly sliced
    • ¾ teaspoon salt
    • Sauce:
    • 2 cups plain whole milk yogurt, divided
    • 1 cup chopped tomato
    • 1 cup water
    • Eggplant:

To prepare sauce, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes. Add tomato, ginger, and minced garlic; sauté 5 minutes or until tender. Add spinach, and sauté 3 minutes. Add 1 cup water; cook 5 minutes or until liquid evaporates. Remove from he...

View full recipe at My Recipes

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