Eggplant with sour cream

Ingredients for 4 servings:

• 1 eggplant(s), cut into 1 cm pieces
• ½ tsp salt
• ½ tsp ground turmeric
• 1 pinch(s) of sugar
• 8 tbsp oil
• 1 pinch(s) of asant (asafetida, devil’s dirt)
• 2 tbsp spice paste (onion mix, in my recipes)
• 1 tsp cumin, ground
• 1 tsp coriander, ground
• ½ tsp chili powder
• 1 pinch(s) of sugar
• ½ tsp salt
• 125 g sour cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Malai Baigan

This is my absolute favorite eggplant recipe, and now it’s time to share it: Rub eggplant slices with 1/2 teaspoon salt, 1/2 teaspoon turmeric, and a pinch of sugar and set aside for 30 minutes. Heat oil in a large frying pan over high heat and sauté the eggplant slices until browned. Drain on kitchen paper. Reduce heat to medium and add asafetida to the remaining oil. Fry for 3-4 seconds, add the onion mixture, cumin, coriander, chili powder, sugar, and salt, and sauté for 2 minutes. Add sour cream and mix well with the spices. Add the eggplant slices. Cover and sauté for 10 minutes. Serve with chappati.