Eggplant With Spinach-Yogurt Sauce (Hariyali Kadhi) Recipe

Name: Eggplant With Spinach-Yogurt Sauce (Hariyali Kadhi)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce:; 1 teaspoon canola oil; 1 cup chopped red onion; 1 cup chopped tomato; 1 teaspoon grated peeled fresh ginger; 2 garlic cloves, minced; 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry; 1 cup water; 1/4 cup chickpea (garbanzo bean) flour; 1/4 cup water; 2 cups plain whole milk yogurt, divided; 3/4 teaspoon salt; Eggplant:; 1 (3/4-pound) eggplant, cut crosswise into 16 slices; 1 teaspoon canola oil; 1/2 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 1/4 teaspoon ground red pepper; Remaining ingredients:; 2 teaspoons canola oil; 1/4 teaspoon ground red pepper; 2 garlic cloves, thinly sliced; 2 cups hot cooked basmati rice

Servings: persons

Sauce:
1 teaspoon canola oil
1 cup chopped red onion
1 cup chopped tomato
1 teaspoon grated peeled fresh ginger
2 garlic cloves, minced
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 cup water
1/4 cup chickpea (garbanzo bean) flour
1/4 cup water
2 cups plain whole milk yogurt, divided
3/4 teaspoon salt
Eggplant:
1 (3/4-pound) eggplant, cut crosswise into 16 slices
1 teaspoon canola oil
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground red pepper
Remaining ingredients:
2 teaspoons canola oil
1/4 teaspoon ground red pepper
2 garlic cloves, thinly sliced
2 cups hot cooked basmati rice

1
To prepare sauce, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; saute 5 minutes. Add tomato, ginger, and minced garlic; saute 5 minutes or until tender. Add spinach, and saute 3 minutes. Add 1 cup water; cook 5 minutes or until liquid evaporates. Remove from heat; cool. Spoon spinach mixture into a food processor; process until smooth. Lightly spoon flour into a measuring cup; level with a knife. Place flour into a small bowl; whisk in 1/4 cup water, 1/4 cup yogurt, and salt. Place spinach mixture in a medium saucepan; stir in flour mixture and remaining yogurt. Cook over medium heat 15 minutes or until the mixture begins to thicken, stirring frequently. Cover and remove from heat.
2
Preheat broiler.
3
To prepare eggplant, place eggplant slices in a single layer on a baking sheet. Combine 1 teaspoon of oil, coriander, turmeric, and 1/4 teaspoon pepper. Using the back of a spoon, spread a small amount of mixture over 1 side of each eggplant slice. Broil 10 minutes or until lightly browned.
4
Heat 2 teaspoons oil in a small skillet over medium heat. Add 1/4 teaspoon pepper and sliced garlic; saute 1 minute or just until garlic is lightly browned. Remove from heat. Pour warm spinach sauce in a shallow serving dish; top with eggplant. Drizzle with garlic mixture. Serve with rice.

678

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Sauce:, 1 teaspoon canola oil, 1 cup chopped red onion, 1 cup chopped tomato, and more.

Yes, Eggplant With Spinach-Yogurt Sauce (Hariyali Kadhi) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant With Spinach-Yogurt Sauce (Hariyali Kadhi)

How did you like this recipe?

Frequently Asked Questions