Dahi Baingan by Aparna Bose

 

 

 

 

 

Aparna Bose is a home cook and also the Proprietor of Gograshe – a food catering organization. Apart from her elegant persona, her pen can weave elegant verses too. Doting mother of two sons — a human and a furry one.

 

 

Ingredients:

  • Brinjal/Aubergine/Eggplant
  • Turmeric Powder
  • Salt and Sugar to taste
  • Wheat Flour (Atta)
  • Mustard Oil (MO)
  • Tamarind Water and Jaggery (optional)
  • hung curd/Greek yogurt
  • Besan

 

Method:

1) Slice the brinjal longitudinally (4 pieces) or cut them into roundels .
Dunk the sliced pieces in water to which some turmeric powder and salt has been added. Let soak for about 10 minutes.
Take out and rinse . Put aside over a sieve so that all the excess water can drain off.

2) Now rub all the pieces with salt, haldi and little bit sugar (optional) and keep aside for 8 to 10 minutes. Sprinkle some atta over the pieces after draining whatever water is left.

3) Smoke MO or any oil in a pan and fry the brinjals till done. Remove with a slotted spoon and place very carefully on the plate in which you will be serving.

4) OPTIONAL: Make a slurry of tamarind water and jaggery to add a little extra tang (1 tbsp for 4/5 pieces is sufficient).

5) Beat hung curd/Greek yogurt with besan till creamy. I take two tablespoon of yogurt for one piece of brinjal usually but today I reduced the amount to one tbsp per piece. And for four pieces of brinjal one tablespoon besan is sufficient. Add a little salt and sugar while beating/whipping. Please ensure the yogurt is not too sour.