Baingan in Curd recipe

Ingredients:

• 1 brinjals cut into semi circle (baingan / eggplant)
• 250 gms curds (dahi)
• 2 to 3 whole dry red chillies
• 1 tsp cumin seeds (jeera)
• 1 tsp turmeric powder (haldi)
• 1 tsp chilli powder
• 1 tsp coriander (dhania) powder
• 1 tsp fennel seeds (saunf)
• 1 tsp cumin seeds (jeera) powder
• 1/2 tsp asafoetida (hing)
• 1 tbsp oil
• oil for shallow frying
• 1 tsp sugar
• salt to taste

Method For deep frying the brinjals

• In a nonstick pan or wok heat around 12-14 tsp of oil and let the brinjals cook till they are golden brown.
• This should take roughly around 18-20 minutes on medium high heat.

For the gravy

• In a nonstick pan or wok heat around 3 - 4 tsp of oil.
• Add the cumin seeds, mustard seeds and fennel seeds and heat it up till they start crackling.
• Add the dried red chilli and let it heat up.
• Add a pinch of hing.
• Add haldi, jeera, dhania and red chilli and saute well for 2 minutes.
• Add curd and keep on stirring so that it docent turn watery and once it starts boiling then add salt and sugar boil it for a minute.
• Add the fried brinjal in the gravy and mix it well for 2 minutes.
• Garnish it with coriender leaves and fine chopped green chilli.