Dahi wale Baingan

Baingan(Aubergine)cooked with various spices and mixed with chilled Dahi(Yoghurt). A Legendary Recipe from my Mum's Kitchen.

Ingredients:

1 Large Baingan(Aubergine)
2 Medium Red Onions Sliced
1 inch piece of Ginger
4-5 Medium sized Garlic Cloves
2 Green Chillies finely chopped
1 tsp Jeera (Cumin Seeds)
2 pinches of Heeng(Asafoetida)
1 tsp turmeric
1 tsp Red Chilli powder
2 tsp Coriander powder
2 tsp Garam Masala
Salt to taste
1 tub of Yoghurt(Dahi)
Freshly Chopped Coriander

Method:

Slice the Baingan(Aubergine), prefer slightly thick slices and deep fry to golden brown. Set aside on an absorbent paper and allow to drain. Meanwhile crush the ginger and garlic to a thick paste in a mortar and pestle. Now heat oil in a wok, crackle the jeera(Cumin Seeds) and heeng(Asafoetida). Now tip in the onions, green chillies and crushed ginger garlic paste. Sauté for 2-3 minutes and allow to sweat. Add the deep fried Baingan(Aubergine) slices and all the spices. Sauté on low flame for 4-5 minutes or till it leaves oil on the sides. Stir fry on high flame for 2-3 minutes. Switch off the gas and allow to cool for half an hour. Fold in the Yoghurt(Dahi) and freshly chopped coriander and refrigerate for half an hour. Alternately you can pre refrigerate and chill the yoghurt.

Serve Chilled with steaming hot Crisp Ajwain Paratha / Naan Bread.