Dahi Baingana (Fried Eggplant in Yogurt)
Source and licence
"Dahi Baingana (Fried Eggplant in Yogurt)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Dahi_Baingana_(Fried_Eggplant_in_Yogurt), revision 4510868), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Dahi_Baingana_(Fried_Eggplant_in_Yogurt)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4510868
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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
Method
- 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.