Eggplant Kadhi Recipe – Mango & Chickpea Flour Curry

Last Updated on 5 months ago by Neha Deshmukh

Eggplant Kadhi Recipe – Mango & Chickpea Flour Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Eggplant Kadhi. It’s a beautiful blend of sweet mango, tangy yogurt, and earthy eggplant, all simmered in a fragrant curry. This isn’t just a recipe; it’s a little piece of comfort food that my family has enjoyed for generations. I remember my grandmother making this during mango season, and the aroma would fill the entire house!

Why You’ll Love This Recipe

This Eggplant Kadhi is special. It’s a delightful mix of flavors and textures – the soft eggplant, the smooth, slightly sweet and sour curry, and the lovely tempering of spices. It’s surprisingly easy to make, even though it tastes incredibly complex. Plus, it’s a fantastic way to use up ripe mangoes! It’s a perfect weeknight meal that feels a little bit special.

Ingredients

Here’s what you’ll need to create this delicious kadhi:

• 1 medium eggplant (294 grams, cubed)
• 2 garlic cloves (chopped)
• ¼ teaspoon cumin seeds
• 2 teaspoons oil (avocado oil)
• ¾ cup mango puree (sweet)
• ¾ cup plain yogurt (sour)
• ¼ cup besan (chickpea flour)
• ¼ teaspoon turmeric powder
• ¼ teaspoon red chili powder
• 3.5 cups water
• 1.5 tablespoons oil (avocado oil)
• ½ teaspoon mustard seeds
• ½ teaspoon crushed coriander seeds
• ¼ teaspoon fenugreek seeds
• ¼ teaspoon cumin seeds
• ¼ teaspoon hing (asafoetida)
• 2 teaspoons chopped ginger
• 2 chopped green chili
• 10-15 curry leaves
• 2 dried red chilies (broken)
• 1 teaspoon salt (to taste)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results!

Mango Puree & Yogurt – The Base: Using a sweet mango puree is key here. It balances the tanginess of the yogurt beautifully. I prefer using slightly sour yogurt for a more authentic taste, but feel free to adjust to your preference.

Besan (Chickpea Flour) – For Texture & Body: Besan is what gives the kadhi its lovely thickness. Don’t skip it! If you’re gluten-free, this is naturally a great option.

Spices – Aromatic Blend (Cumin, Mustard, Fenugreek): The combination of cumin, mustard, and fenugreek seeds creates a wonderfully aromatic base. Toasting them lightly really brings out their flavors.

Hing (Asafoetida) – Regional Significance & Flavor: Hing might seem a little unusual, but it adds a unique savory depth to the kadhi. It’s commonly used in Indian cooking, especially in lentil-based dishes and those needing a little digestive boost. You can find it at most Indian grocery stores.

Eggplant – Variety & Selection: I like to use Indian eggplant for this recipe, as it has a slightly sweeter flavor and softer texture. But any variety will work – just adjust the cooking time accordingly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 2 teaspoons of oil in a pan. Add ¼ teaspoon of cumin seeds and chopped garlic. Sauté until the seeds crackle and the garlic turns golden.
2. Add the cubed eggplant and cook on medium heat for 7-8 minutes, until it’s tender. Once cooked, set it aside.
3. In a blender, combine the mango puree and yogurt. Blend until smooth. Transfer this mixture to a bowl and whisk in the turmeric powder, besan (chickpea flour), and red chili powder.
4. Add 2 cups of water to the mango-yogurt mixture and stir well to create a smooth batter. Set this aside – this is your kadhi base!
5. Now, for the tempering! Heat 1.5 tablespoons of oil in another pan. Add ½ teaspoon mustard seeds, ½ teaspoon crushed coriander seeds, ¼ teaspoon fenugreek seeds, and ¼ teaspoon cumin seeds. Sauté until the mustard seeds start to pop.
6. Add 2 teaspoons chopped ginger, 2 chopped green chilies, ¼ teaspoon hing (asafoetida), 10-15 curry leaves, and 2 broken dried red chilies. Sauté until the ginger is golden and fragrant.
7. Carefully pour the kadhi batter into the pan with the tempering. Stir continuously until it comes to a boil. Then, add 1.5 cups of water and simmer for 10-15 minutes, stirring occasionally to prevent sticking.
8. Add the cooked eggplant and 1 teaspoon of salt to the kadhi. Simmer on medium-low heat for another 8-10 minutes, allowing the flavors to meld together.
9. Finally, garnish with fresh cilantro and serve hot with a side of fluffy boiled rice.

Expert Tips

• Don’t rush the tempering: The tempering is where a lot of the flavor comes from, so take your time and let the spices bloom.
• Stir, stir, stir!: Kadhi can stick to the bottom of the pan easily, so stir frequently, especially while it’s simmering.
• Adjust the consistency: If the kadhi is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.

Variations

Want to switch things up? Here are a few ideas:

Vegan Kadhi Adaptation: Swap the yogurt for a plant-based yogurt alternative (like cashew or soy yogurt) and ensure your besan is vegan-friendly.

Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as your besan (chickpea flour) is certified gluten-free.

Spice Level Adjustment: My friend, Priya, loves a really spicy kadhi, so she adds an extra green chili or a pinch of cayenne pepper. Feel free to adjust the chili powder and green chilies to your liking.

Regional Variations (Gujarati, Rajasthani): Gujarati kadhi often includes a touch of sweetness from jaggery, while Rajasthani kadhi is known for its bolder spice levels and sometimes includes pakoras (fritters) added to the curry.

Serving Suggestions

This Eggplant Kadhi is fantastic with:

• Steamed basmati rice – a classic pairing!
• Warm rotis or parathas – perfect for soaking up the delicious curry.
• A side of raita (yogurt dip) – for a cooling contrast.

Storage Instructions

Leftover kadhi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavor actually develops even more overnight!

FAQs

What type of eggplant works best in this kadhi?

Indian eggplant is ideal, but any variety will do. Globe eggplant is readily available and works well, but may require a slightly longer cooking time.

Can I use store-bought kadhi patta (curry leaves)?

Absolutely! Fresh curry leaves are best, but dried ones work in a pinch. Just use a little less, as the flavor is more concentrated.

What is hing (asafoetida) and where can I find it?

Hing is a resin with a pungent aroma that adds a unique savory flavor. You can find it at most Indian grocery stores, usually in powder form.

Can I adjust the sourness of the kadhi?

Yes! Use more or less yogurt depending on your preference. You can also add a squeeze of lemon or lime juice at the end for extra tang.

How can I prevent the kadhi from becoming too thick?

Stir frequently and add a little more water if needed.

Is it possible to make this kadhi ahead of time?

Yes, you can make the kadhi base (mango-yogurt mixture) ahead of time and store it in the refrigerator for up to 24 hours. Just add the tempering and eggplant when you’re ready to serve.

Enjoy this Eggplant Kadhi! I hope it brings as much joy to your table as it does to mine. Let me know in the comments how it turns out for you!