Bengali-Style Aubergine Cooked in Yogurt

Recipe courtesy Anjum Anand

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  • on January 21, 2012

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    If I saw this on a menu at a restaurant I would probably be afraid to try it but seeing it on TV made it sound so yummy that I made it and it immediately became a favorite! Really delicious!
    There are only two of us so I fry all the eggplants and then freeze them in 3 or 4 containers. When we want to serve the dish I thaw the eggplants and then make the sauce for that quantity. (Remember to add a bit of yogurt off-heat to smooth the broken sauce. We serve with chicken tikka and rice. 30 minutes to dinner!

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  • on December 22, 2011

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    hi i tried this recipe, though the taste was great the curd split :( how do i make sure it doesn't split???

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