Kasmiri Dahi Baigan (Eggplant)
(Submitted by: Ms. Ashitha Sreejesh from http://ashisree.blogspot.jp/)
This recipe is packed with aromas and the taste is amazing. Curd is the main ingredient and it doesn’t require onions for the preparation.
1. Brinjal - 6 (long purple eggplant)
2. Thick curd - 1/2cup(beaten)
3. Asafoetida - 1/2tspn(powder)
4. Fennel seeds - 1tspn
5. Kashmiri chilli powder - 1tspn
6. Turmeric powder - a pinch(optional)
7. Green cardamom - 4
8. Ginger (traditionally ginger powder is used for preparing the dish but I didn't have it so I used normal, crushed ginger)
10. Salt to taste
Wash and chop the brinjal into medium cube-like shapes. Since there was no ginger powder at home so I crushed the ginger for use. In a motor and pestle coarsely powder the fennel seeds. First take a deep bottom dish and pour oil for deep frying. Drop in the brinjals and deep fry them. Stir in between to prevent from burning. When they start to change color, take them out and spread on a kitchen tissue to drain the excess oil.
Take another wok and pour in a little oil. Add the cardamom and the asafoetida. Then add the fennel seed powder, crushed ginger, turmeric powder and the chilli powder. Stir continuously so that they don't get burnt. Reduce the flame to low and slowly add some water. Next goes in the beaten curd. Add salt and mix well. Finally add the fried brinjals and allow the gravy to slightly boil. Don't allow to over boil otherwise the curd will curdle.
Since the brinjal is already fried, cooking for another 1-2 minutes after adding the curd will be enough, but on low flame. Turn off the stove and let the curry cool down. Serve with main dish of your choice. Enjoy!
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