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Dahi Baingana (Fried Eggplant in Yogurt)

Ingredients

  • 2 medium-sized bainganas (eggplant / brinjal / begun)
  • Oil
  • Panch puran (futana / Bengali five spice)
  • 2 Indian red chiles (sukhila lanka)
  • 10 curry leaves (kadi patta / bhersunga patra)
  • 2 tbsp dahi (yogurt)
  • 250 ml (1 cup) water
  • 1 tbsp sugar
  • Salt
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Method

  1. Cut eggplant into thin slices, lengthwise. Deep fry in oil. Keep aside.
  2. Mix dahi with water.
  3. Heat 1 tbsp of oil in a pan. Add panch puran and red chili, then cook until the spices splutter.
  4. Add dahi-water mix, salt to taste, and sugar. Stir properly and make a gravy.
  5. Add fried eggplant to the gravy, and lower the flame.
  6. Heat it for 2–3 minutes, then leave it to cool.
  7. Serve with rice.

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