Eggplant in Thick Yogurt Gravy

• 4 Tablespoons Olive Oil
• 1 whole Onion, Cut Into Long Thin Slices
• 8 whole Medium Size Eggplants - Washed And Cut Into Bite Size Pieces.
• 1 cup Plain Yogurt - Make Sure The Yogurt Is Thick
• 2 whole Green Chilies - Julienne Add As Per Taste
• 1 Tablespoon Grated Cheese For Garnish - Optional
• 1 teaspoon Turmeric
• 1 teaspoon Coriander Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Red Chili Powder
• 2 teaspoons Salt, As Per Your Taste
• 2 Tablespoons Dry Fenugreek Leaves - MUST For This Recipe - Available In Indian Grocery Store

1. Combine all of the powdered spices (except fenugreek) in a small bowl and set it aside.
2. Heat oil in a nonstick wok on high for 1 minute.
3. Then reduce the heat to medium.
4. Add onion and saute till golden in color (takes about 2-3 minutes).
5. Then add all the powdered spices except fenugreek leaves.
6. Now add eggplant and saute over high heat for about a minute.
7. Then reduce the heat to medium and saute for 3-4 minutes till eggplant becomes tender.
8. Add yogurt and give it a quick stir.
9. Then add the dry fenugreek leaves and green chilies and saute for another 2-3 minutes.
10. Put it into your serving bowls.
11. Garnish with cheese and serve hot.

olive oil, onion, eggplants washed, is, green chilies, grated cheese, turmeric, coriander powder, cumin, red chili powder, salt, fenugreek leaves must

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/eggplant-in-thick-yogurt-gravy/ (may not work)