Sambhariya Ringanani Kadhi (Fried aubergine in a spicy yoghurt
- 10 Aubergines baingan, small, round, cut lengthwise, soaked in saline water for 1/2 hour
- 30 1/2 oz Yoghurt dahi
- 2 tsp Ginger-garlic adrak-lasan paste
- 1 tsp Garam masala
- 1 tsp Cumin-coriander jeera-dhaniya powder
- 1 tsp Red chilli powder
- 2 tsp Ghee
for the gravy:
- 2 Cinnamon dalchini, 1 inch sticks
- 1/4 tsp Cumin seeds
- 2 tsp Coconut nariyal, grated
- 1 cup Green coriander hara dhaniya
- 1 tsp Coriander powder
- 1 tsp Poppy seeds khus khus
- 1 tbsp Green chilli-ginger paste
- 8 Garlic cloves
- Salt to taste
- 10 Black peppercorns sahut kali mirch
- 3 tbsp Ghee
- 1 Onion medium-sized, grated
- 1/2 tsp Turmeric haldi powder
- 1 cup Green peas hara matar, shelled, boiled
- Mix the yoghurt with the ginger-garlic paste, garam masala, cumin-coriander powder, and red chilli powder.
- Heat the ghee in a shallow pan; saute the aubergines, turning frequently. Cook covered on low heat for about 15 minutes. Keep aside.
- For the gravy, grind together all the ingredient (except the last 4).
- In a separate pan, heat the ghee; saute the onion till golden brown. Add the ground ingredients and saute for 5 minutes on medium heat until the oil separates. If the mixture starts to stick to the bottom of the pan, sprinkle some water.
- Add the turmeric powder and yoghurt mixture, mix well. Add the green peas and stir. Bring the mixture to the boil and adjust seasoning.
- Add the fried aubergine and bring to the boil again. Cover and simmer for 5 minutes.
- Serve hot garnished with green coriander.
Gujarati meals are served with ghee, though the quantity used while coohing is nominal. Ghee lends a distinct and interesting flavour to the food.
Calories: 610 kcal
Carbohydrates: 90 g
Protein: 22 g
Saturated Fat: 14 g
Cholesterol: 63 mg
Sodium: 140 mg
Potassium: 3173 mg
Fiber: 39 g
Sugar: 54 g
Vitamin A: 1184 IU
Vitamin C: 46 mg
Calcium: 430 mg
Iron: 4 mg