Baingan ki kadhi

Ingredients:
brinjals                             10-12 small
Yogurt                              1 1/2 cups
Gram flour (besan)            3/4 cups
Salt                                   to taste
Turmeric powder              1/2 teaspoon
Red chilli powder              1 teaspoon
Ginger-garlic paste            1 1/2 tablespoons
Fenugreek leaves             2 bunches
Onions chopped              2 medium
Oil1 tablespoon
Fennel seeds (saunf)       1/4 teaspoon
Mustard seeds               1/4 teaspoon
Cumin seeds                  1 teaspoon
Fenugreek                     1/4 teaspoon
Onion seeds (kalonji)     1/4 teaspoon
Whole dry red chillies      4
Curry leaves                    5-6
Fresh coriander leaves, choppeda few sprigs

Recipe:

• In a bowl mix yogurt, two tablespoons of gram flour, salt, turmeric powder, red chilli powder, half the ginger-garlic paste and two cups of water.
• Keep aside. In another bowl mix chopped fenugreek leaves, remaining ginger-garlic paste, chopped onion, remaining gram flour and salt. 
• Mix and make pakoras. 
• Heat sufficient oil in a kadai and deep fry the pakoras till golden. 
• Drain onto an absorbent paper and keep aside. 
• Deep-fry the eggplants in the same oil. Drain onto an absorbent paper and keep aside. 
• In a pan heat one tablespoon of oil, add fennel seeds, mustard seeds, cumin seeds, fenugreek seeds and onion seeds. 
• When the seeds start crackling, add the whole red chillies and curry leaves.
• Add the yogurt mixture and stir. Cook till the kadhi thickens, stirring constantly.
• Add the methi pakoras and fried brinjals and bring the kadhi to a boil again. 
• Garnish with chopped coriander leaves and serve.
• enjoy the taste.