Dahi Baingan (Yogurt Eggplant Curry)

Ingredients

• 1 eggplant cut into ¼ inch thick pieces this will make about 4 cups of cubed eggplant (baingan, brinjals)
• 3 T oil
• ½ tsp cumin seeds
• ⅛ teaspoon asafetida
• 1 tsp ginger thinly sliced
• 1 tsp salt adjust to taste
• 1 cup yogurt
• 1 cup water
• 2 T gram flour (aka besan; chickpea flour)
• 2 tsp coriander powder
• 1 tsp fennel seeds crushed
• 1 tsp red chili powder
• ⅛ teaspoon turmeric
• ¼ cup cilantro chopped

To Prepare

1. For the yogurt sauce, whisk together the yogurt, water, besan, and cilantro; set aside until at room temperature
   1. Heat the oil in a pan on medium-high heat. When oil hot, add cumin seeds. As seeds crack, add asafetida, and ginger. Stir for about half a minute.
   2. Add eggplant, stir gently and spread evenly. Sprinkle the salt over eggplant, but do not mix. Cover the pan, lower the heat to medium-low, and let it cook for 2-3 minutes.
   3. Turn them over, then cover the pan again and let it cook for another 2-3 minutes.
   4. Once the eggplant is tender, reduce heat to low and add the coriander, fennel seeds, and turmeric. Stir gently to coat the eggplant with spice mix. Add the yogurt mixture and stir constantly to prevent curdling. Cook for at least 5 minutes to thicken the sauce.