Ingredients
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1 tablespoon oil
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1 eggplant, cut into 1-inch cubes with skin on
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8 ounces sliced fresh mushrooms
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1 large onion, chopped
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3 garlic cloves, crushed
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1 (14 ounce) can diced tomatoes
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2 teaspoons garam masala
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1 teaspoon turmeric
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2 tablespoons nonfat yogurt
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salt
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6 cups water, for boiling
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1 garlic clove, chopped
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1 teaspoon red chili powder
Instructions
- Boil eggplant cubes and chopped garlic clove in water for 10-12 minutes. Drain.
- While the eggplant is boiling, heat oil in skillet over med-high heat.
- Add onion, sauteing until clear/golden, about 5 minutes
- Add crushed garlic cloves and saute for added 2 minutes.
- Mix in tomatoes (don't drain them) and garam masala, red chili, turmeric. Mix this all well, and stir it occasionally. Cook it for about 8-10 minutes. You really want to do this for the allotted time to get the spices melded with the tangy tomatoes. Otherwise, the tomatoes taste raw.
- Add eggplant, mushrooms and salt to taste. Cook, stirring occasionally, for 6 minutes.
- Remove from heat.
- Stir yogurt in a bowl to remove lumps and add the creamy yogurt to skillet quickly so it doesn't get chunky.
- Serve hot and enjoy!