34 minutes ago
Dahi Baingan (Eggplant Yogurt Curry) With Chapati and Papad
I love the variety of eggplants we get in India. Each variety has a perfect curry match.
I found these tiny ones the other day and decided to make a yogurt curry with it. They were bite size and perfect for this one.
Here's the recipe!
Wash and clean the eggplants. Wipe them dry. In a pan hear oil and fry them. You can also bake or roast them but I prefer frying it for this recipe.
Keep aside when they are done. Do not over fry or the skin will burn.
For the yougurt curry
In a bowl, add 1 cup yogurt, salt to taste, 2 tablespoon besan, one teaspoon red chilli powder, 1 tablespoon coriander powder and 1 teaspoon tumeric. 1 tablespoon crushed kasuri methi.
Mix it all too a smooth paste. Add 1cup water to it and mix again. You can use a hand blender to mix it.
Heat oil in a deep pan, add mustard seeds and let them crackle. Add in hing and some cumin seeds. Add 1 teaspoon green chillies, garlic and chopped ginger each, some curry leaves and the yougurt mixture to it.
Add one more cup of water. Let the curry boil and thicken. Once it's thick add in the eggplants. Garnish with fresh coriander leaves and enjoy it with roti, rice or paratha.
These eggplants are full of seeds since they are still very young. They taste a bit better. So this tangy curry is the perfect companian and balances the flavor.
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