Monday, 25 November 2013

Dahi Baingan (Brinjal/Aubergine in Yogurt Sauce)

Brinjal is not quite one of the vegetables that I look forward to eating. However, this recipe by one of my blogger friends, Farrukh Shadab, definitely inspired me to make this dish and, I must admit, I am quite happy with the result. If you love brinjal, then this recipe is a must try for you. If you don't, even then you should give it a try, like I did, and completely fell in love with it.

3 brinjals, the long variety
3 tbsp yogurt, whipped
1 tsp grated ginger or ginger powder
1 tsp kashmiri chilli powder
1 tsp turmeric powder
2 tsp fennel powder
5 cardamoms
1/2 tsp sugar
1/4 tsp asafoetida/hing
Salt to taste

Slit the brinjals length wise and keep aside. In a medium skillet, heat the oil and shallow fry the brinjals. Remove from oil and keep aside. In the same oil, add the hing and the cardamoms. Fry for few seconds. Add the dry spices, chilli powder, turmeric powder, fennel powder and very little water and fry till the paste starts leaving oil. Tip in the fried brinjals and give a light stir. Ensure that the brinjals do not get mushy. Now add the beaten yogurt and mix well. Add salt and sugar and cover cook on low heat for some time till the gravy gets dry. Remove from heat and garnish with coriander leaves. Serve hot with plain rice or roti.

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