Prep Time: 5 minutes
Cook Time: 21-25 minutes
- 500- 600 grams egpglant (baingan/aubergine)
- ¼ cup oil
- Salt to taste
- 1½ cups Desi Natural Dahi
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- Salt to taste
- 2 tsps refined flour (maida)
- 1 tsp panch phoran (mixture of mustard seeds, cumin seeds, fenugreek seeds, onion seeds/kalonji and fennel seeds/saunf)
- 2 dried red chillies
- ¼ tsp kasuri methi (dried fenugreek leaves)
- Parantha or roti
- Heat oil in a shallow non-stick pan.
- Meanwhile, cut and discard the stem of the baingan and further cut into 1 inch pieces.
- Once the oil is heated and small bubbles appear at the bottom of the pan, add the baingan pieces slowly and mix well. Sprinkle a little salt and sauté.
- Sprinkle salt to taste, mix and continue to sauté for 5-6 minutes.
- Meanwhile, to make the gravy mixture, take Desi Natural Dahi in a large bowl. Add turmeric powder, red chilli powder and salt to taste and whisk till smooth.
- Add refined flour (maida) and whisk again. Add ½ cup water and mix well.
- When the baingan pieces turn a light golden, drain them on an absorbent paper.
- Reheat the oil remaining in the pan. Once small bubbles appear at the bottom of the pan, add panch phoran and cook till the seeds crackle.
- Break the dried red chillies in half and add. Add the gravy mixture, mix and cook, stirring, for 4-5 minutes.
- Add the sautéed baingan pieces, mix and continue to cook, stirring, for 6-8 minutes.
- Crush the kasuri methi (dried fenugreek leaves) and add to the baingan mixture, mix and take the pan off the heat.
- Transfer into a serving bowl and serve hot with parantha or roti.