Eggplant And Yogurt With Mustard Seed

Prep Time: 0 Minutes

Cook Time: 20 Minutes

Ready In: 20 Minutes

Servings: 4

EGGPLANT AND YOGURT WITH MUSTARD SEED This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wall Estate in Quinlan Texas in 1997.

Ingredients:

1 large eggplant cut into 1 cubes

1-1/2 tablespoons black mustard seeds powdered in a coffee grinder

1 cup water

1/4 teaspoon cayenne pepper

5 tablespoons mustard oil

1 tablespoon panch pharon mix

1 cup yogurt

1-1/2 teaspoons salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cardamom

Directions:

1. Soak ground mustard seeds and cayenne in one cup water.
2. Cut up eggplant into cubes.
3. Heat mustard oil and put in panch pharon mix.
4. After a few seconds add black mustard and cayenne water.
5. Add eggplant and cook adding water if necessary.
6. Cover during the last 10 minutes of cooking.
7. When eggplant is cooked add a cup of yogurt and salt.
8. Mix and heat up yogurt but do not boil.
9. Sprinkle black pepper and cardamom over top.

By RecipeOfHealth.com