RCI-SP.003.0018.001
Dahi Baingana
Dahi Baingana from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- bainganas (eggplant / brinjal / begun)2 unit
- curry leaves (kadi patta / bhersunga patra)10 unit
- dahi (yogurt)2 tbsp
- oil1 unit
- sugar1 unit
- salt1 unit
- panch puran (futana / Bengali five spice)1 unit
- (1 cup) water250 ml
- red chilies (sukhila lanka)2 unit
Method
1
Cut medium size eggplant into thin slices, length wise. Deep fry in oil. Keep aside.
2
Mix dahi with water.
3
Heat 1 tbsp of oil in a pan, add panch puran, red chili until the spices splutter.
4
Add dahi-water mix. Add salt (according to taste), and sugar (1 tbsp). Stir properly and make a gravy.
5
Add fried eggplant to the gravy and lower the flame.
6
Heat it for 2-3 minutes and then take it out and leave it to cool down.