1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
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Slice the eggplant into four parts and cut into small 2-inch cubes. Wash, drain and set aside.
In a medium non-stick wok, over medium heat, roast coconut, cumin, coriander, poppy, sesame and pomegranate seeds, turmeric, peanuts and red chilies for 2 minutes or until the aroma is released. Remove from heat and set aside to cool. Place in a coffee or spice grinder and grind until fine.
In the same wok, over medium heat, evenly spray cooking oil for 3 seconds. Add curry leaves, onions, kalonji seeds and garlic paste; sauté for 2 to 4 minutes.
Add eggplant and ground dry spices and stir for 2 minutes; add yogurt and stir again.
Add salt and water and stir; increase the heat to high and bring the dish to a simmer; cover and reduce heat to medium-low. Cook for 30 to 45 minutes until all the liquid has evaporated and the eggplant is tender when pierced with a fork.
Drizzle oil over the cooked eggplant and stir well.
Finish by spraying cooking oil for another 3 seconds.
Enjoy with brown rice or chappati (oatmeal or whole-wheat).
4 servings
107g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content