This dish has its versions pan India. Why don’t you try one of our versions and find out why it has so many fans.
DAHI BAINGAN
Ingredients
8-10 small brinjals, quartered
3 tbsps oil
1 tsp cumin seeds
2 bay leaves
¼ tsp asafoetida (hing)
1 medium onion, finely chopped
1 tbsp ginger-garlic paste
1½ tbsps gram flour (besan)
1 tsp red chilli powder
½ tsp turmeric powder
¾ tsp cumin powder
1 tsp coriander powder
1 cup yogurt, whisked
Salt to taste
2 tbsps chopped fresh coriander leaves + for garnish
Method
1. Heat oil in a non-stick pan, add brinjal and toss well. Cook for a minute, sautéing in between. Cover and cook for 5-6 minutes. Drain them on an absorbent paper.
2. Heat remaining oil in the same pan and add cumin seeds and let them change colour. Add bay leaves, asafoetida and onion and mix well. Cook till light golden brown.
3. Add ginger-garlic paste and mix well. Cook for 1 minute.Add gram flour and mix well. Add red chilli powder, turmeric powder, cumin powder and coriander powder and mix well. Cook for 1-2 minutes.
4. Add ¼ cup water and mix well. Cook for 1-2 minutes. Add yogurt and mix well. Cook for 1-2 minutes.
5. Add the prepared brinjals and salt and mix well, Sprinkle chopped coriander and take the pan off the heat.
6. Transfer into a serving bowl, garnish with chopped coriander.
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