Serves: 4
Total Calories: 664

1 tablespoon South Indian Sambar Powder or South Indian Soup Powder (see Spices and Other Seasonings) or store-bought
1 cup nonfat plain yogurt
1/2 cup water
1 fresh green chili pepper, such as serrano, stemmed
10 to 12 fresh curry leaves
1 teaspoon rice flour
1 teaspoon salt, or to taste
2 tablespoons vegetable oil
1 teaspoon coarsely ground fenugreek seeds
1/4 teaspoon , hot red pepper flake
2 small oval eggplant (about 1/2 pund each), quartered lengthwise through the stem
2 tablespoons finely chopped fresh cilantro

1. Prepare the sambar powder or soup powder. Then, in a blender or a food processor, process together the yogurt, water, green chili pepper, curry leaves, sambar or soup powder, rice flour, and salt until smooth.

2. Heat the oil in a large nonstick skillet over medium-high heat and add the fenugreek seeds and red pepper flakes, then quickly add the eggplants and cook, stirring, until lightly browned, 3 to 4 minutes. Transfer, to a bowl.

3. Add the processed yogurt mixture to the skillet and cook, stirring constantly, over high heat until it comes to a boil. Return the eggplants to the skillet, reduce the heat to medium-low, cover the skillet and cook until the eggplants are soft and the sauce thick, 5 to 7 minutes. Transfer to a serving dish, sprinkle the cilantro on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 664
Calories from Fat: 286

More Recipes from the 1000 Indian Recipes Cookbook:
* Vegetarian Curries
Anaheim Peppers in Spicy Tamarind Sauce
Bitter Melon Curry
Butter-Cream Sauce with Fresh Tomatoes
Buttermilk and Cucumber Creamy Curry
Chickpea Pancakes in Curry Sauce
Classic Spicy Curry Sauce
Crispy Fried Okra in Yogurt Sauce
Curried Almond and Poppy Seed Potatoes
Curried Baby White Turnips with Turnip Greens
Curried Eggplant with Hot and Spicy Lentil Nuggets
Curried Fresh Peas or Corn and Potatoes
Curried Jackfruit
Curried Soybean Nuggets
Diced Potato Curry with Pickling Spices
Eggplant Curry with Sambar Powder
Fenugreek Yogurt Curry with Fritters
Green Mango Curry
Haridwar Potato Curry
Hot and Tangy Goan Mixed Vegetables
Hyderabadi Tomatoes in Spicy Tamarind Sauce
Hyderbadi Spicy Eggplants with Roasted Peanut and Sesame Sauce
Kerala Cucumber Curry
Kerala Mixed Vegetable Curry
Lotus Root Balls in Classic Curry Sauce
Mango Curry with Split Pigeon Peas
Minty Green Curry Sauce
Minty Pot-Roasted Potato Curry
Mixed Vegetables in Tomato-Cream Sauce
Mushrooms in Almond and Poppy Seed Sauce
Mustard Greens with Cauliflower Florets
Nani Mama's Yogurt Curry with Onion Fritter
Onion Wedges in Curry Sauce
Peach Halves in Savory Ginger-Peach Sauce
Pot-Roasted Fried Whole Potatoes in Yogurt Curry
Punjabi Chickpea Drops Curry
Punjabi Chickpea Flour Bits in Curry Sauce
Punjabi Mustard Greens
Quick Potatoes and Peas Curry with Tomato Sauce
Quick Punjabi Yogurt Curry
Rajasthani Chickpea Flour Bits in Yogurt Sauce
Rajasthani Potato Curry
Simple Turnip Curry
Sindhi Mixed Vegetables with Split Pigeon Peas
Sindhi Tamarind Curry with Vegetables
Soupy Gujarati Curry
South Indian Pumpkin Curry with Split Pigeon Peas
South Indian Yogurt Curry
South Indian Yogurt and Coconut Milk Curry with Vegetables
Soybean Nugget Curry with Red Bell Peppers
Spicy Curried Chickpea Drops
Spicy Lentil Nugget Curry with Potatoes
Spicy Okra Curry
Spicy Puréed Spinach Greens
Spicy Yogurt Curry with Spinach Ribbons
Spinach Balls in Green Curry
Spinach, Fenugreek Greens, and Broccoli
Stuffed Bell Peppers in Tomato-Cream Sauce
Stuffed Potato Balls in Tomato and Coconut Chutney Curry
Watermelon Whites in Tomato and Onion Sauce
Whole Cauliflower in Traditional Curry Sauce
Yogurt and Potato Curry
Yogurt-Cream Sauce with Nuts
Zucchini Balls in Creamy Tomato Sauce