Saffronhut’s Dahiwala Baingan
Posted by Annita on April 27, 2006
|Many of my fellow bloggers have already tried out Saffronhut’s Dahiwala Baingan.Inspired by their write ups and photographs,I too decided to give it a try.And as for all of them,the result was amazing .The flavour of sourcream and the fried eggplants complement each other ,and the end product was rich & delicious . .Thanks Saffronhut,I just followed your recipe blindly.The only change was in the choice of eggplant.I don’t have the japaneese one with me ,so i used the common globe shaped fluffy type.
And the recipe for Dahiwala Baingan…
|Eggplant sliced and cut into 4 equal parts – 1
Chopped onion -1
Ginger-garlic paste -1 tbsp
Chopped green chillis – 4
Sour cream -2 tbsp
(I’ve used curd mixed with 1 tbsp of maida as suggested by Saffronhut)
Mustard seeds – a few
Jeera seeds – 1/4 tsp
Curry leves – a few
Chopped Cilantro -for garnish
Salt – to taste
Oil -as needed
|Mix together eggplant slices,salt and ginger-garlic paste and marinate it for 2 hrs.I’ve kept it in a colander and collected a bowl full of bitter juices coming out of the egg plant.This was again Saffronhut’s tip which will help the eggplant to fry up well.Heat oil in a pan and shallow fry the marinated eggplant slices till brown and crispy. Reserve it for later use.
In the same pan(add oil if needed), add the mustard seeds and jeera seeds and allow it to splutter. Stir in curry leaves, green chillis ,salt and chopped onion.Saute till onion turn translucent. Add turmeric powder and stir well.Reduce the heat and slowly mix in sour cream and allow it to boil.Switch off the stove.
Finally add the fried eggplants into the gravy and garnish with chopped cilantro.Serve immediately .Goes well with roti/rice.
Check out Shynee’s Dahi Baingan here
Posted by Annita