Summary

Ingredients

• 3 eggplant (s)
• 2 cloves garlic)
• 1 cm ginger
• 1 onion (s)
• 0.25 teaspoon ¼ cardamom, ground
• 0.25 teaspoon ¼ caraway seeds
• 0.25 teaspoon ¼ mustard seeds
• 1 teaspoon curry (Garam Masala)
• 1 teaspoon turmeric, gives the curry its color because it is bright yellow)
• 100 ml coconut milk
• 180 g natural yourt

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Instructions

1. Chop the onions, ginger and garlic and fry in oil. Add all the spices and roast briefly.
2. Peel the aubergines and cut into small cubes. Put in the pan and fry over a mild heat for about 30 minutes, turning. You may have to add a little more oil, as eggplants will soak up, but not as much as possible. Now pour in the coconut milk and simmer gently for about 10 minutes.
3. Remove from the stove. Mix in the yogurt after 3 minutes and serve immediately.
4. Never add the yoghurt to the boiling vegetables, otherwise they will flake!