Saturday, June 4, 2011

Dahi Baingan

1. Small eggplants, 10-12
2. Yoghurt, 1 cup
3. Rice flour
4. Dry red chili
5. Green chili
6. Curry leaves
7. Mustard seeds
8. Cumin seeds
9. Turmeric
10. Asafoetida
11. Garlic, chopped
12. Salt, to taste

1. Preheat the oven and roast the eggplants for 8-10 minutes. Peel the covers off and let them cool.
2. Add rice flour to yoghurt. Mix well. Add little water to make a fine paste.
3. Heat oil in pan. Splatter mustard seeds and cumin seeds. Add chopped garlic, green chili, curry leaves, dry red chili and some water. Mix well. Add asafoetida and turmeric and stir again.
4. Add the yoghurt and rice flour mix made earlier. Add pinch of salt to taste.
5. Drop in the eggplants to the pan. Mix with a light hand
6. Serve hot.

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