Eggplant And Yogurt With Mustard Seed
From chefmeow 16 years ago
- 20 minutes to make
- Serves 4
EGGPLANT AND YOGURT WITH MUSTARD SEED This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wall Estate in Quinlan Texas in 1997.
Ingredients
- 1 large eggplant cut into 1" cubes shopping list
- 1-1/2 tablespoons black mustard seeds powdered in a coffee grinder shopping list
- 1 cup water shopping list
- 1/4 teaspoon cayenne pepper shopping list
- 5 tablespoons mustard oil shopping list
- 1 tablespoon panch pharon mix shopping list
- 1 cup yogurt shopping list
- 1-1/2 teaspoons salt shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 1/4 teaspoon cardamom shopping list
How to make it
- Soak ground mustard seeds and cayenne in one cup water.
- Cut up eggplant into cubes.
- Heat mustard oil and put in panch pharon mix.
- After a few seconds add black mustard and cayenne water.
- Add eggplant and cook adding water if necessary.
- Cover during the last 10 minutes of cooking.
- When eggplant is cooked add a cup of yogurt and salt.
- Mix and heat up yogurt but do not boil.
- Sprinkle black pepper and cardamom over top.
People Who Like This Dish 5
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" It was excellent "