Dahi Baingana (Fried Eggplant in Yogurt)

Name: Dahi Baingana (Fried Eggplant in Yogurt)
Cuisine: Indian
Ingredients: 2 medium-sized bainganas (eggplant / brinjal / begun); Oil; Panch puran (futana / Bengali five spice); 2 Indian red chiles (sukhila lanka); 10 curry leaves (kadi patta / bhersunga patra); 2 tbsp dahi (yogurt); 250 ml (1 cup) water; 1 tbsp sugar; Salt

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Ingredients

2 medium-sized bainganas (eggplant / brinjal / begun)Buy
OilBuy
Panch puran (futana / Bengali five spice)Buy
2 Indian red chiles (sukhila lanka)Buy
10 curry leaves (kadi patta / bhersunga patra)Buy
2 tbsp dahi (yogurt)Buy
250 ml (1 cup) waterBuy
1 tbsp sugarBuy
SaltBuy

Directions

Cut eggplant into thin slices, lengthwise. Deep fry in oil. Keep aside.

Mix dahi with water.

Heat 1 tbsp of oil in a pan. Add panch puran and red chili, then cook until the spices splutter.

Add dahi-water mix, salt to taste, and sugar. Stir properly and make a gravy.

Add fried eggplant to the gravy, and lower the flame.

Heat it for 2–3 minutes, then leave it to cool.

Serve with rice.

Dahi Baingana (Fried Eggplant in Yogurt)

Ingredients

Directions

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