Kashmiri Dahi Baingan

(Eggplants in Kashmiri style yogurt sauce)

The ingredients and the deep frying part may make calorie-conscious people gasp with horror, but, it is not that bad. The eggplants do not absorb much oil if the oil is kept at right temperature. This dish is going to take your palette on a tantalizing journey! Enjoy!

adapted from recipe by Master Chef Sanjeev Kapoor
~.~.~

What you need to make this curry:
4 medium sized long eggplants (Indian or Japanese variety)
4-5 cardamoms
1 tsp fennel seeds (saunf)
1/2 tsp dry ginger powder
1 cup fresh yogurt
1/2 to 1 tsp red chili powder
Salt to taste
2 tbsp Oil plus for frying



Prep Work:
Wash eggplants, slit into quarters lengthwise. Place them in salted water.
Pound fennel seeds to a coarse powder.

Method:

• Heat 1/2 to 1 cup cooking oil in a saucepan on medium-high heat.
• Take few pieces of eggplant, dry them by blotting with kitchen towel. Fry for 2 minutes or until the pieces are light brown in color. Remove and place them on a paper towel.
• Repeat until all pieces of eggplant are done.
• In a deep skillet, heat 1-2 tbsp cooking oil, add cardamoms. Saute for 15-20 seconds. Carefully add yogurt, start stirring immediately. Add salt, cook for 2 minutes.
• Add fennel powder, ginger powder, red chili powder, mix well. Cook, stirring continuously for 3 minutes or until the yogurt breaks down.
• Add eggplant pieces, adjust salt, mix gently. Cook for another minute, remove from heat.

This tastes great with vegetable pulao or biryani or steamed basmati rice.

adapted from recipe by Master Chef Sanjeev Kapoor
~.~.~