Dahi ke Baigan
Equipment
- Bowl
- Wooden spatula
- Pan
- Frying Pan
- Skillet
Ingredients
- 250 g Aubergine (Eggplant) (1 small), trimmed
- 1/2 teaspoon Cumin ground
- Chilli powder pinch of
- Turmeric pinch of ground
- 1 tablespoon Vegetable oil plus extra for frying
- 1 1/2 teaspoons Ginger Paste
- 1 1/2 teaspoons Garlic Paste
- 2-3 Green chillies de-seeded and chopped
- 200 ml Natural (plain) yoghurt (1 cup)
- Salt
For the tempering
- Asafoetida pinch of
- 1/2 teaspoon Mustard seeds
- 1-2 Red chillies dried (optional)
- Curry leaves sprig of
Instructions
- Cut the aubergine into round slices. For smaller ones, you can choose not to separate them at the stem. Put the ground spices in a small bowl, season with salt, and add 1 tablespoon of water. Mix together.
- Coat a non-stick pan with a thin film of oil over medium heat, add the ginger paste, garlic paste and green chillies and stir-fry for about 1 minute. Add the aubergine and cook for 3-5 minutes, stirring once or twice with a wooden spatula, then remove from the pan and set aside.
- Put the yoghurt in another pan and mix with a little water, then bring almost to the boil, stirring constantly to ensure that it does not curdle.
- Heat the remaining oil in a heavy-based frying pan (skillet) over medium heat, add the asafoetida and mustard seeds and stir-fry for 1 minute, or until the seeds start to splutter. Add the dried red chillies, if using, and stir-fry for about 2 minutes, or until they turn a shade darker, then add the curry leaves.
- Pour the tempering over the yoghurt mixture, add the aubergines and simmer for a further 2 minutes, or until the yoghurt and aubergine are hot.
Video
Nutrition
Serving: 2gSodium: 201mgCalcium: 146mgVitamin C: 10mgVitamin A: 201IUSugar: 11gFiber: 6gPotassium: 475mgCholesterol: 13mgCalories: 119kcalSaturated Fat: 2gFat: 4gProtein: 5gCarbohydrates: 17gIron: 1mg
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