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Dahi Baingan
Category : Ingredient, Vegetables, Eggplant-brinjal
Servings : 4
Time Taken : 30-45 mins
Rating :
Method
- Slice the brinjal in round slices, and cut the slices in half.
- Coat the pieces with haldi.
- Deep fry the slices. You may do this on a non-stick pan, as this will use less oil.
- Take out the pieces in a separate dish.
- Take out the curd in a separate utensil, preferably in a big flat, low height utensil.
- Put the zeera, rai, methi and sesame seeds in oil and slightly fry them.
- As soon as the zeera turns pinkish, pour the oil and these spices in the curd.
- Add sugar and mix well to dissolve sugar.
- Mix well, and then sprinkle dry-roasted zeera powder.
- If you have fresh zeera, then it can be roasted slightly and crushed, maybe by a rolling pin.
- Mix well, and sprinkle red mirch to taste. Add salt.
- Now place the brinjal pieces in the curd mixture, so as to dip them.
- Serve cooled.
Ingredients:
1 - big round brinjal
400 g - fresh curd
refined oil, enough to deep fry the brinjal slices
1/2 tsp - grounded roasted zeera powder, or fresh zeera
a pinch - zeera
a pinch - rai
a pinch - methi
a pinch - sesame seeds
1 tbsp - sugar
salt to taste
grounded red mirch
haldi
1 - big round brinjal
400 g - fresh curd
refined oil, enough to deep fry the brinjal slices
1/2 tsp - grounded roasted zeera powder, or fresh zeera
a pinch - zeera
a pinch - rai
a pinch - methi
a pinch - sesame seeds
1 tbsp - sugar
salt to taste
grounded red mirch
haldi
