Dahi Baingan (Eggplant Cooked In Yogurt)

Ingredients:

Yogurt:

• • 1 cup beaten yogurt

  • 1/8 teaspoon red chilli pwd

  • 1 teaspoon coriander pwd

  • 1/2 teaspoon anise seed powder

  • 1/2 teaspoon salt

  • 1 teaspoon coriander leaves (optional)

  • 2 green chillis, slit half way

Dish:

• • 1/2 teaspoon cumin seeds

  • 1/2 teaspoon finely minced ginger

  • 1 finally chopped red onion

  • 1 teaspoon Tumeric powder

  • 1 large American size egg plant

  • 2 chopped tomatoes (one can 11.4 oz diced tomato)

  • 1 teaspoon jaggery (optional)

  • pinch of garam masala pwd

  • pinch of dried fenugreek leaves.

Preperation: 

• 1. In a bowl, combine yogurt, chilli powder, coriander powder, anise powder, salt, coriander leaves and green chilies. Set a side

  2. Heat oil in a vessel, add cumin seeds and let them sputter.

  3. Add crushed ginger and chopped onions and saute for 4-5 minutes until light brown.

  4. Add turmeric powder and combine.

  5. Add the cubed eggplant and cook on medium high flame for 3 minutes.

  6. Cover with lid and let them cook on medium low flame for 15-17 minutes. Keep checking in between and stir fry to ensure the eggplant doesn’t burn or stick to the pan.

  7. Add the tomatoes and combine. Cook for another 3 minutes.

  8. Add jaggery, bring to a boil and reduce flame. Place lid and cook over low flame for 15 mts.

  9. Remove lid and cook for another few minutes if it appears still watery.

  10. Add the yogurt mixture and combine. Allow the curry to cook till you achieve a thick gravy consistency.

  11. Add garam masala pwd and dried fenugreek leaves and combine. Turn off heat.

 Serve with rice or rotis.

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