Tuesday, February 8, 2011

Dahi Baingan

Well I saw all these New Year resolutions posted I thought to myself - no resolutions, just good intentions - I will post regularly (at least 2 times a month). How difficult can that be ?  Hmmm Couldn't even post twice in the 1st month! Well the intentions are still good - so lets see...

Here is one of my favorite comfort food! I can eat Dahi Baingan anytime. The one here is the pure sinful one - deep fried version. I will post a guilt free version, later. While this dish is prepared in most states of India, the Oriya preparation is the one I make. It is very simple and amazingly forgiving - an additional pinch of this or that doesn't affect the overall taste of this dish!

Happy Saraswati Puja everyone!

1 Eggplant 
1 cup yogurt - well beaten

1 tea spoon Chili powder
1 tea spoon turmeric powder
1-2 tea spoon of Besan or Maida
1 tea spoon fried Jeera Powder
pinch of black salt (optional)
Salt to taste
1/2 inch grated ginger
1 tea spoon of mustard seeds
2-3 green chillies
sprig of curry leaves

How To
Cut the eggplant into thin long pieces. Sprinkle turmeric powder, chili powder, salt and Besan or Maida. (this prevents the eggplant from being too mushy when fried). Keep aside for 15 minutes.
Heat oil in a frying pan and fry the eggplant pieces to a golden brown color and drain onto a paper towel.
Pour the yogurt into a serving dish and add salt , black salt and fried Jeera powder and mix well. Add water based on the consistency you like. I like mine a little watery...
Heat little oil in a pan and splutter mustard seeds. Add green chillies and grated ginger and curry leaves. 
Pour the above fried contents into the yogurt mixture. Add the eggplants to the yogurt mixture. Sprinkle some fried Jeera powder and red chili powder on top and enjoy!