Yoghurt with Aubergines (Dahi Baingan)

Dahi Baingan

Aubergines – 2 medium sized, cut lengthwise into 4”X4” cubes. You can also use whole baby aubergines with stem, with cross-slits till the base

A handful of boiled chickpeas

Mustard Oil – 3 tbsp

Ghee – 1 tbsp

Full cream yoghurt – 1 cup

Wheat Flour – 1 tsp

Ginger – 1 inch piece, finely julienned

Mustard seeds – 1 tsp

Curry Leaves – ½ cup

Whole red chillies – 4

Red chilli powder – 1 tsp

A pinch of turmeric (optional)

Salt to taste

Heat oil in a pan, temper with half quantity of mustard seeds, 2 whole red chillies and half of the curry leaves. Once they start sputtering, add the chickpeas and aubergine pieces. Increase the flame and fry till they are nicely browned.

Blend the yoghurt with wheat flour (this is required because yoghurt has a tendency to curdle and adding wheat or all-purpose flour prevents that).

Then add the blended mix to the fried aubergines. Add the julienned ginger and salt to taste. Lower flame and simmer for 5 minutes.

In a tempering pan, smoke some ghee and temper with the remaining mustard seeds, curry leaves, red chilli powder and whole red chillies. Add to the yoghurt and aubergines, mix well and you’re done.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s