Dahi Baingan (Eggplant in Yoghurt Gravy)

Ingredients

• 8-10 baby eggplants, sliced into 4 pieces
• 3 tbsp. oil
• 2 green cardamoms
• 1 " cinnamon stick
• 4 cloves
• 1/2 tsp. asafoetida (hing)
• 1 tsp. cumin seeds
• 1 tsp. coriander powder
• 1/4 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 tsp. roasted chickpea flour
• 3/4 cup yoghurt
• 1 tsp. ginger paste
• 2 green chilies, slit
• 1 tsp. coriander leaves, chopped

Steps

1. Whisk together yoghurt, chickpea flour, ginger paste and all the dry spices. Keep aside.
2. Heat 1 tbsp. oil in a pan and sauté the eggplants with a pinch of salt and turmeric powder till light brown. Keep aside.
3. Heat the remaining oil & temper with cumin seeds, cinnamon, cardamoms, cloves & asafoetida. Sauté for a few seconds.
4. Then add the yoghurt mix & 1/2 cup water. Bring it to a boil.
5. Add the sautéed eggplants & green chilies. Cover & simmer on a low to medium flame till the gravy thickens to a desired consistency.
6. When done, garnish with coriander leaves.
7. Relish with steamed rice, jeera rice, pulao, paratha, poori or chapatti.