Mustard-Yogurt Eggplant Curry

Mustard-Yogurt Eggplant Curry is a creamy, tangy dish with the bold flavor of mustard seeds and the smoothness of yogurt, balanced by tender, sautéed eggplant. It’s a unique and comforting curry perfect for a nutritious meal

For a Serving Size of Two:

Ingredients:

• 2 medium eggplants (about 200 grams), sliced into rounds
• 1/2 cup plain yogurt (about 120 grams), whisked
• 1 tablespoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 tablespoon mustard oil (or any neutral oil)
• 1/2 teaspoon fenugreek seeds (optional, for extra flavor)
• Salt to taste
• Fresh coriander leaves for garnish

Procedure:

• Heat mustard oil in a pan over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds (if using) and let them splutter.
• Add the sliced eggplant, turmeric powder, and salt. Sauté for 5-7 minutes, until the eggplant softens and starts to brown.
• Lower the heat, add red chili powder and whisked yogurt, stirring continuously to prevent curdling.
• Cover and cook on low heat for 3-5 minutes, letting the yogurt sauce thicken and coat the eggplant slices.
• Garnish with fresh coriander leaves and serve hot with rice or flatbread.

Nutritional Benefits:

• Calories: 200 kcal
• Protein: 7 g
• Carbohydrates: 32.3 g
• Fat: 5.8 g