Veggie Foodie

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:

1. 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
2. Keep aside the cooked eggplants
3. To the same pan, add 1 tsp oil, cumin seeds, bay leaf and asafetida. Sauté for 5-10 seconds till cumin seeds pop
4. Add chopped onion, ginger garlic paste and sauté well for 2-3 minutes
5. Add gram flour and roast on low flame for 4-5 minutes
6. Add turmeric powder, chili powder, coriander powder and garam masala and sauté for a minute
7. Add 1/2 cup water and 1 cup whisked yogurt, keeping the flame on low. Stir continuously till the yogurt is mixed well
8. Add the cooked eggplants, 1/2 tsp salt and mix well, then cover and simmer for 3-4 minutes
9. Add crushed kasuri methi and coriander leaves and mix well
10. 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/