
Ingredients:
- 3 tsp oil
- 6-8 small baingan / brinjal / eggplants, cut in quarters
- 1 tsp cumin / jeera
- 1 bay leaf / tej patta
- 1/4 tsp asafetida
- 1 onion, finely chopped
- 1 tsp ginger garlic paste
- 2 tsp besan / gram flour
- 1/2 tsp turmeric powder / haldi
- 1 tsp kashmiri red chili powder / lal mirch powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1 cup water
- 1 cup yogurt
- 1 tsp salt or to taste
- 1 tbsp kasuri methi / dry fenugreek leaves, crushed
- 2 tbsp coriander leaves, finely chopped
Method:
- In a pan heat 2 tsp oil, add the cut eggplants, 1/2 tsp salt and cook covered till soft and light brown in color, gently sautéing every once in a while
- Keep aside the cooked eggplants
- To the same pan, add 1 tsp oil, cumin seeds, bay leaf and asafetida. Sauté for 5-10 seconds till cumin seeds pop
- Add chopped onion, ginger garlic paste and sauté well for 2-3 minutes
- Add gram flour and roast on low flame for 4-5 minutes
- Add turmeric powder, chili powder, coriander powder and garam masala and sauté for a minute
- Add 1/2 cup water and 1 cup whisked yogurt, keeping the flame on low. Stir continuously till the yogurt is mixed well
- Add the cooked eggplants, 1/2 tsp salt and mix well, then cover and simmer for 3-4 minutes
- Add crushed kasuri methi and coriander leaves and mix well
- Serve hot with any Indian bread such as millet roti, chapati or kulcha
Serves: 4
Inspiration source:
https://hebbarskitchen.com/dahi-baingan-recipe-dahi-baigana/
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