Dahi Wale Baingan | Eggplant in Yogurt Sauce
Dahi wale Baingan is a yummy, tangy and and easy eggplant recipe made using a few spices available in your kitchen and can be assembled in 20-30 minutes.
Servings: 4 People
Ingredients
- 1 Big Eggplant cut into ¼ inch thick slices (One can use any type of eggplant)
- 4 tablespoon Oil
- 2 cup of thick Yogurt
- 1 teaspoon Red Chili powder
- ½ teaspoon Garam Masala
- 1 teaspoon Red Chili Flakes
- 1 teaspoon Chat Masala
- 1 teaspoon Coriander powder
- ¼ teaspoon turmeric
- 1 teaspoon Cumin powder
- Salt
- ½ Cup Water
- Chopped Coriander for garnish.
Instructions
- In a pan, add 2 tablespoon oil and shallow fry the eggplant slices on medium on both the sides, until done.
- This will take around 5 minutes each side.
- In the meanwhile, in a pan add 2 tablespoon oil.
- Once medium hot add all the masala's and keep on stirring the mixture. We do not want the masala to be burned.
- Add water a little by little and let the masala cook on medium for around 10 minutes.
- Once all the eggplant are shallow fried keep it aside and let the masala cool down a bit.
Assembling
- In a wide dish, first spread around a teaspoon of masala.
- Then arrange a layer of eggplant.
- Spread another teaspoon of masala on the eggplant layer.
- Then add the yogurt on top (Leaving about 1 tablespoon)
- Repeat the above steps again, i.e. add some masala, eggplant and again some masala.
- Top it up with the remaining yogurt.
- Garnish with coriander and serve.
Notes
For those on gluten-free diet, do check the ingredients for Chaat Masala and Garam Masala. It might have asafotedia which may not be gluten-free, as store brought asafotedia powder has wheat in it. Do check the ingredients
