Kashmiri baingan (Eggplant with yoghurt)

My mom's best friend happens to be from Kashmir and she learnt this recipe from her. I tried to reproduce the same over the weekend. This is an easy recipe which doesn't need onions, tomatoes, dhaniya powder or garam masala! It has a tangy flavor.

Ingredients
Yoghurt
Fennel powder (saunf) - 2 tsp
cinnamon - 1 stick
elaichi seeds or powder - 1/2 tsp
eggplant
salt
turmeric
red chili powder
oil
onion (for garnishing - optional)
garam masala - 1 pinch (optional)

Method
1. Marinate the eggplant with turmeric and salt and put it aside.



2. Beat the yoghurt and add crushed cinnamon, cardamom and fennel powder.


3. Put a tbsp of oil in the pan and fry the eggplant pieces. You can also add potatoes if you want. When the eggplant and potatoes are soft enough, take them out.




4. Heat a tsp of oil in the pan and add the youghurt mix prepared.
5. Heat it till it reduces to half the amount.
6. Add the fried eggplant and the potatoes. Add salt.
7. Put some water, cover it with a lid and let it cook on low flame.
8. Open the lid in a few minutes. Make sure the eggplant is well cooked. Add red chilli powder. Cook on high flame for a couple of minutes to evaporate extra water, if any.
9. You can sprinkle a pinch of garam masala and fry chopped onions and pour over the dish before serving (optional).