Total Calories: 664
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.
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