Dahi Baingan

Preparation:10 mins
Cook: 30 mins
Total Time: 40 mins
Servings: Makes 3 to 4 servings

Ingredients

4 chopped brinjals (baingan / eggplant)
250 gms curds (dahi)
2 to 3 whole dry kashmiri red chillies
1 tsp cumin seeds (jeera)
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp fennel seeds (saunf)
1 tsp cumin seeds (jeera) powder
1/2 tsp asafoetida (hing)
1 tbsp oil
oil for shallow frying
1 tsp sugar
salt to taste

Method

For deep frying the brinjals
For deep frying the brinjalsIn a nonstick pan or wok heat around 12-14 tsp of oil and let the brinjals cook till they are golden brown.This should take roughly around 18-20 minutes on medium high heat.
For the gravy
For the gravyIn a nonstick pan or wok heat around 1 tsp of oil.Add the dried red chilli and let it heat up.Add the cumin seeds, mustard seeds and fennel seeds and heat it up till they start crackling.Add a pinch of hing.Add haldi, jeera, dhania and red chilli and saute well for 2 minutes.Add curd and salt and saute for a minute.Add sugar/jaggery (optional) and stir for a minute.Add the fried brinjal in the gravy and mix it well for 2 minutes.Serve hot with rice.