Last modified on 9 January 2007, at 03:56

Cookbook:Dahi Baingana

Cookbook | Ingredients | Recipes | Cuisine of India

IngredientsEdit

ProcedureEdit

  1. Cut medium size eggplant into thin slices, length wise. Deep fry in oil. Keep aside.
  2. Mix dahi with water.
  3. Heat 1 tbsp of oil in a pan, add panch puran, red chili until the spices splutter.
  4. Add dahi-water mix. Add salt (according to taste), and sugar (1 tbsp). Stir properly and make a gravy.
  5. Add fried eggplant to the gravy and lower the flame.
  6. Heat it for 2-3 minutes and then take it out and leave it to cool down.

Serve with rice.