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Eggplant Mango Kadhi

3 standard portions

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Dietary & allergen details

Based on listed recipe ingredients. No certification is implied.

  • Celery: not fully checked
  • Gluten-containing cereals: not fully checked
  • Wheat: not fully checked
  • Crustaceans: not fully checked
  • Eggs: not fully checked
  • Fish: not fully checked
  • Lupin: not fully checked
  • Milk: not fully checked
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  • Mustard: not fully checked
  • Tree nuts: not fully checked
  • Peanuts: not fully checked
  • Sesame: not fully checked
  • Soya: not fully checked
  • Sulphites: not fully checked

Check the actual product labels and preparation. Substitutions can change this information.

Ingredients

  • 1 medium eggplant (294 grams, cubed)
  • 2 garlic cloves (chopped)
  • 1/4 teaspoon cumin seeds
  • 2 teaspoons oil (I used avocado oil)
  • 3/4 cup mango puree (use sweet mango puree)
  • 3/4 cup plain yogurt (use sour yogurt)
  • 1/4 cup besan (also known as chickpea flour)
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon red chili pwoder
  • 2 cups water + 1.5 cups water
  • 1.5 tablespoons oil (I used avocado oil)
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon crushed coriander seeds
  • 1/4 teaspoon fenugreek seeds
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon hing (also known as asafoetida)
  • 2 teaspoons chopped ginger
  • 2 dried red chilies (broken)
  • 2 green chili (chopped)
  • 10-15 curry leaves
  • 1 teaspoon salt (or to taste)

Method

  1. Heat 2 teaspoons oil in a pan. Add 1/4 teaspoon cumin seeds and chopped garlic. Saute till seeds crackle and garlic starts turning golden in color.
  2. Add cubed eggplant. Mix to combine.
  3. Cook on medium heat for 7-8 minutes till eggplants are cooked. Remove from pan and set aside.
  4. Meanwhile using your blender, mix together mango puree with yogurt.
  5. Transfer mixture to a bowl and add in turmeric powder, besan and red chili powder. Whisk to combine till there are no lumps.
  6. Add 2 cups water to thin out the batter. Stir till you have a smooth batter. Set aside.
  7. In another pan heat 1.5 tablespoons oil on medium heat.
  8. Once oil is hot, add cumin seeds, mustard seeds, fenugreek seeds and crushed coriander seeds. Saute till other seeds sizzle and mustard seeds pop up.
  9. Add chopped ginger, chopped green chili, hing, curry leaves and broken dried red chilies.
  10. Saute till the ginger starts turning golden brown in color and then add the prepared kadhi mixture to the pan.
  11. Keep stirring the kadhi on medium heat till it comes to a boil. Then add 1.5 cups more water and let it simmer for 10-15 minutes.
  12. After the kadhi has been simmering for a bit, add the prepared eggplants to it, also add the salt and lower the heat to medium-low.
  13. Let the kadhi simmer on low heat for additional 8-10 minutes.
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