Indian · vegetarian · Feb 18, 2023

Masaledar Dahi Baigan (Youghart Brinjal )

by Simrun Chopra

Ingredients

12 - 15 pieces of brinjal to be cut/ slit into four pieces ,taking care not to reach the bottom
3 tbsp oil
10-12 curry patta leaves
Salt to taste
1/2 tsp of whole cumin
1/4 tsp asafoetida
1 onion chopped
1 tsp ginger-garlic paste
Few chopped green chillies to taste
2 tsp dry kasturi methi leaves
1 tomato grated
3 tbsp of curd

In a bowl put

Method

Take a kadhai add 1 tbsp of oil ,warm the oil a little
Add the curry patta and stir fry for 30-40 seconds
Then add the slitted brinjal to the kadhai
Stir fry for few minutes
Then add salt to taste
Now cover and cook the brinjal on low flame till 80 -90% done
Do gently stir in between
When the brinjal is more or less done
Remove the brinjal from the kadhai and keep aside
In the same kadhai add the remaining oil
Warm the oil a little
Then add the whole cumin
When the cumin starts spluttering
Add the asafoetida and keep for few seconds
Then add the chopped onion and stir fry till it becomes translucent and starts changing colour
Then add the ginger-garlic paste and saute till the raw smell goes
Now add the chopped green chillies
After few minutes add the kasturi methi leaves and stir fry for few seconds
Then add the infused masala in the bowl
Saute for few minutes till the water dries up
Now add the puree of the grated tomato
Saute till the water from the tomato dries up
Next add the youghart/curd
Saute till the water dries up
Do mix really well so that the masala and youghart/curd mix well
When the water dries up
Add the cooked brinjal
Mix it in well gently ,taking care not to break the brinjal .
Cover and cook on low flame for few minutes so that the brinjal gets coated nicely with the masala .
Do stir in between gently .
Done .