Tender, butter-soft eggplants are dunked in an expertly spiced vegan yogurt sauce, creating a delicious, restaurant-quality dish.


Slice eggplant into 1-inch pieces. Immerse in water immediately to keep the eggplant from browning. 

Heat 1 tbsp vegetable oil and saute eggplants until tender and golden-brown. Reserve.

In same wok or skillet saute cumin seeds, onions and cilantro until onions brown.

Add tomatoes and powdered spices. Saute until soft and pulpy.

Stir in vegan yogurt, water, kasoori methi and garam masala...

...stir in the eggplants. Garnish with cilantro. Eat hot with roti or naan or dal and rice.