Dahi Baingan

This recipe was given to me by my Kashmiri neighbour of mine. It's a very yummy recipe. Baingan also known as Brinjal, aubergine or eggplant is one of my favourite, so this is one, from my collection of baingan recipes. The curd gives a tangy taste and the spices cooked used in this gravy give it a robust flavor.

Ingredients:
Baingan: 500 gms
Green Cardamom : 3
Kashmir red chilli powder : 2 tsp
Saunth : 1 and 1/2 tbsp
Saunf : 1 and 1/2 tsp
Hing: 1/2 tsp
Turmeric Powder : 1/2 tsp
Curds : 1 and 3/4 cup
Oil : 3 tbsp
Salt to Taste

Method:

1. Take a bowl of salt water. Cut the washed baingan into cubes and put them into the salt water. In a collander put in all the pieces to drain the water. Keep aside.
2. In the mean while heat oil in a kadai, when hot add the baingan pieces and stir them till they are golden brown in color. Keep aside.
3. Grind the saunf into a fine powder. Mix all the powders, saunf, saunth, red chilli powder
4. In another kadai heat oil, put in the green cardamom and hing, when cardamom begins to splutter, add the spice mix. keep stiring for5-6 seconds.
5. Add the beaten curds, keep stirring so the curds do not curdle. When it starts bubbling at the sides, add in the fried baigan. Mix well. Add water.
6. Close and cook for 5- 7 minutes on medium flame. Once the baigan is soft and the gravy has thickened. Put of the flame, transfer to a serving bowl.
7. Serve hot with rotis or naans.