1: In a mixing bowl, add yogurt together with gram flour, cumin powder, coriander powder, red chilli powder, turmeric powder and salt. Add water. Stir and mix well until it’s smooth. Set aside.
2: Cut and slice the eggplant.
3: Heat 1 tablespoon of oil in a cooking pan and add eggplant and 1/4 tsp salt. Cook the eggplant at medium to low heat. You can put the lid on in between to quicken the cooking process. Steam fry until it’s softened and slightly brown and then set aside.
4: On the same pan, heat 1 tablespoon of oil. Now add cumin seeds, asafetida, ginger and green chili. Sauté for few seconds.
5: Add the spiced yogurt mixture into the pan and give it a stir. Continue cooking until the yogurt start bubbling or separates the oil.
6: Put the sautéed eggplant in the yogurt mixture. You can add little water if the gravy is too thick. Carefully stir it. Cook at low heat for about 5 minutes.
7: Add the garam masala, kasoori methi and coriander leaves and mix everything.
8: Now ready to serve with rice, Chapati or Naan.
