Ingredients for Dahi Baingan
- 500 g Purple Brinjals
- 1 cup Curds
- 4 tblsp Oil or Ghee
- 1 tblsp Gram Flour
- 1 tsp Sugar
- 1/2 tsp Turmeric Powder
- 2 tsp Coriander Powder
- 2 tsp Cumin Powder
- 1 tsp Chilli Powder
- 1/2 tsp Garam Masala Powder
- to taste Salt
Grind to paste:
- 4 to 5 Green Chillies
- 6 Garlic Cloves
- 1 inch Ginger
- 1/4 cup Grated Coconut
- little Coriander Leaves
How to make Dahi Baingan
- Wash, cut brinjals into fours or eights.
- Heat half of the oil, fry brinjal slices, turning them over all the time, cover and cook on low heat.
- When brinjals get tender, remove from kadai, set aside.
- Pour the rest of the oil, fry ground paste, adding dry masalas one at a time, continuing to fry all the time till masalas are done.
- Put back brinjals, add a cup of water, cover and cook for 2-3 minutes till brinjals turn soft and masalas are blended.
- Beat curds smooth with sugar, pour into brinjal gravy, simmer just once, remove.
- Garnish with chopped coriander leaves.
- Serve hot.
