Dahi Baingan – Absolutely loved it! Thank you for an awesome share! It is equally fabulous with chapati. I keep fishing out the baingan from the dish and eating them..lol! Had to cut up another eggplant to replenish…one more thing I have to say is the
Pratichi Dixit Sadangi‘s recipe @SikandalousCuisine.
Modifications: Added haldi to the eggplant slices. Added red chillies and kadi pasta to the tempering. Also, added chopped hara dhania after I turned off the heat for tempering. Just kept it in there for a couple of seconds for it to wilt. Added to yogurt mixture.
Ingredients:
1 big Eggplant, sliced thin (not too thin)
4 tbsp Oil (For shallow frying the eggplant) (I used MO)
Salt, as per taste
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/3 tsp fennel seeds
1/4 tsp red chilli powder
2 Green chillies, slit from the middle
Yoghurt 1 small cup
Water 1 cup
1. In a bowl, pour the yoghurt and the water, mix well until smooth. Add the chilly powder and salt to taste, mix well. Once done, keep aside. (Make the consistency slightly thicker than Raita)
2. Now cut the eggplant into medium sized pieces.
3. In a separate bowl, put the pieces of Eggplant and add 1/4 tsp salt. Mix well.
4. Heat the oil in a deep pan and fry the eggplant until its dark brown (Ensure it doesn’t burn). Fry on a medium flame. Once done, keep aside.
5. Now in the leftover hot oil, add the cumin seeds, fennel seeds and the mustard seeds and let them splutter. Add the green chillies as well (If the oil has reduced from frying the eggplants, you can add more. It should be about 1 tbsp oil).
6. Take the pan and pour the Tadka (the spluttered seeds and chillies in oil) into the yoghurt bowl.
7. Add the fried eggplants in the yoghurt bowl and mix well.
8. Put it in the refrigerator for about 1-2 hrs. It tastes good as it is, but tastes better when cold.
Garnish with fresh coriander leaves and serve. This is one of the best accompaniments for rice
🙂