Saturday, 7 May 2011

Dahi Brinjal / Eggplant Yoghurt Curry / Dahi Baingan Subzi

Dahi Brinjal/ Eggplant Yoghurt Curry / Dahi Baingan Subzi

Easy to make side dish.

Category- Vegetarian


Curd (dahi) ½ kg, thick
One brinjal/eggplant, big
Salt to taste
Oil 1 tbsp
Curry leaves 2 sprigs
Black gram (urad dal) 1 tsp
Mustard seeds (rai) 1 tsp
Red chilly powder (lal mirch powder) ½ tsp
Red chilly whole (sabut lal mirch) 2


Cut the brinjal/eggplant into thin slices, shallow fry them in pan and keep it aside. Mix curd with salt and red chilly powder (lal mirch powder). Now arrange the fried brinjal/eggplant slices in flat dish and pour the curd on top of it.
In pan heat oil add mustard seeds (rai), red chilly (sabut lal mirch), curry leaves and black gram (urad dal). Once it sputters pour it over the brinjal/eggplant, curd mix and serve cold.

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