Brinjals in Curd/Dahi wale Bengan/vibsk-58

Brinjals in Curd/Dahi wale Bengan/vibsk-58

Ingredients:

Method:

1. Make two slits in brinjals. It will become like a four joined pieces. Keep aside.
2. Churn the curd in a bowl and keep aside.
3. Heat oil in a deep pan/wok. Fry brinjals from all sides on medium flame.
4. Take them out and keep aside.
5. In the same oil, Fry sliced onions till dark golden brown and crispy. Take onions out and keep aside.
6. In the same oil, add bay leaves, cumin seeds and panch phoran. Roast.
7. Break the whole red chillies and add it to the pan. Add asafoetida. Stir.
8. Add curry leaves, ginger-garlic paste. Stir and roast.
9. Add finely chopped onions and continue stirring. Keep the flame on medium.
10. Add carom seeds. Add little water to masala and cook.
11. Add coriander powder, garam masala, red chilli powder and turmeric powder. Mix well and roast it.
12. Add little more water. Stir and roast.
13. Add fried onions. Mix well. Keep some fried onions to add later. Cook till masala is cooked well and dry.
14. Now, add water and cook on high flame till water starts boiling.
15. Bring the flame to medium and start adding curd little by little. Stir continuously to avoid curdling. This way curry turns out smooth.
16. Stirring continuously cooks on medium flame till first boil. Then, add salt and cook on low Cook till curry’s consistency is thick.
17. Add fried brinjals to curry. Add roasted onions. Cover and cook for 5 minutes on low flame.
18. Add fresh coriander leaves and cook for another 1 minute. Then, take it off the flame.
19. Garnish with chopped coriander leaves.

Serve hot with Chapati/Paratha.

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