Ingredients
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1 no Eggplant round
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3tsp Coriander powder
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1/2 tsp Salt
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1 tsp Kasoori methi (dried)
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Chopped Green - 1/2 cup Apple
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Garlic paste
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For chutney
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6 nos Tomato chopped
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1/2 tsp Salt
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3 tbl spn Vinegar
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1 tsp Kalonji
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2 tbl spn Oil
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1tsp Jeera powder
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1 tsp Red chilly powder
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4 tsp Amchoor (Dry mango powder)
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For yogurt
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Hung - 2tbl spn Yogurt
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1 tbl spn Coriander chopped
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1 no (small) Onion sliced
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2 1/2 tbl sp Sugar
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2 tsp Saunf (Fennel seed)
Directions
Steps
|
1
Done
|
Slice the eggplant horizontally into 2cm thick roundels. Mix all the spices in oil and apply it to the egg plant. Keep aside. |
|
2
Done
|
For the chutney mix all the ingredients and cook on a low flame till the chutney thickens up. Approx for 12 mins. |
|
3
Done
|
For the yogurt mix all the ingredients mentioned and keep aside. |
|
4
Done
|
Now on a heated grill or a pan gently place the eggplant and cook on both sides for a min on each side. Remove drop a dollop of hung yogurt and drizzle with tomato chutney. Sprinkle with chopped green apples. Serve warm. |
