DAHI BAIGAN

Baby brinjals simmered in yogurt and spices... delicious curry to serve with pulaos and biriyanis.

Ingredients:
Brinjals ..... 1/4 kg (small variety)
Onion ...... 1
Green chillies ... 2
Ginger ............. 1 inch piece
Garlic .............. 7-8 cloves
Tomato .......... 1
Curd/yogurt .... 1/2 cup
Turmeric powder... 1/4 tsp
Salt .............. to taste

Dry roast and grind:
>Coriander seeds .... 1 tsp
Cumin seeds .......... 1 tsp
Saunf/fennel ......... 1/2 tsp
Dessicated coconut ... 1 tbsp
Sesame seeds ........... 1 tsp
Dry red chillies ......... 2

For tempering:
Mustard seeds .......... 1 tsp
Asafoetida............... a pinch
Curry leaves............ a sprig
Oil ........... 2-3 tbsps.

Method:

1. Slit the brinjals with the stems intact and put them in salt water.

2. Dry roast and grind the mentioned masalas.

3. Grind coarsely the onion, tomato, green chillies and ginger-garlic.

4. Heat oil in a pressure cooker and add the tempering ingredients.

5. When they crackle, add the ground onion-tomato paste (3) Saute for a minute.

6. Now add salt, red chilli powder and turmeric powder.

7. Next put the brinjals and saute again for half a minute.

8. Whisk the dry ground masala (2) with sour curd.

9. Add it to the pan..

10. Pour a cup of water and cook up to 3 whistles. If cooking in a pan then add a little more water and simmer until done.
Garnish with coriander leaves.

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