INGREDIENTS
Dahi Baingan
Servings - 2 - 3
INGREDIENTS
Oil - 60 milliliters
Eggplant - 500 grams
Yogurt - 210 grams
Gram flour - 2 teaspoons
Oil - 2 tablespoons
Cumin - 1/2 teaspoon
Asafoetida - 1/8 teaspoon
Ginger - 1 teaspoon
Turmeric - 1/4 teaspoon
Coriander powder - 2 teaspoons
Fennel seeds powder - 1 teaspoon
Red chili - 1 teaspoon
Salt - 1 teaspoon
Coriander - for garnishing
PREPARATION
1. Heat 60 milliliters oil in a pot, add 500 grams eggplant and shallow fry the eggplant pieces until it turns golden brown in colorand keep aside.
2. In a mixing bowl, add 210 grams yogurt, 2 teaspoons gram flour and mix well. Keep aside.
3. Heat 2 tablespoons oil in a pot, add 1/2 teaspoon cumin, 1/8 teaspoon asafoetida, 1 teaspoon ginger and saute for 2 - 3 minutes.
4. Add 1/4 teaspoon turmeric and stir well.
5. Now, add the yogurt mixture and mix it well. Cook for 3 - 5 minutes.
6. Then, add 2 teaspoons coriander powder, 1 teaspoon fennel seeds powder, 1 teaspoon red chili, 1 teaspoon salt and mix well.
7. Add the cooked eggplant pieces in it and mix it well. Cook for another 3 - 5 minutes.
8. Garnish with coriander.
9. Serve hot.