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Recipes from Everyday Cooking Tandoori Aubergines 2 pounds white and graffiti aubergines (Eggplant), cubed2 tablespoons cooking oil 1/2 teaspoon whole cumin 1 teaspoon White Jasmine Tandoori Masala 1/2 teaspoon salt 4 tablespoons plain yogurt Heat oil in a deep wok and add whole cumin to sizzle. Add aubergine cubes and fry for a couple of minutes. Add Tandoori Masala and continue to stir the mixture. Add yogurt one tablespoon at a time and keep stirring until all of the yogurt is used. Sprinkle chopped cilantro. Cover and leave it to cook on medium heat until a thick sauce around the aubergines is left. Serve with basmati rice or pooris.
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