$hokeen J@tt
Prime VIP
DAHI BAINGAN
Preparation Time : 10-15 minutes
Cooking Time : 10-15 minutes Servings : 4
INGREDIENTS
Brinjals variety
6-8 long
2 cup
to taste
2 tablespoon
1/4 teaspoon
3-4
1 tablespoon
1/2 tablespoon
2 teaspoon
Preparation Time : 10-15 minutes
Cooking Time : 10-15 minutes Servings : 4
INGREDIENTS
Brinjals variety
6-8 long
Yogurt 2 cup
Salt to taste
Olive oil +deep fry2 tablespoon
Asafoetida 1/4 teaspoon
Green cardamom 3-4
Fennel seed (saunf) powder 1 tablespoon
Dry ginger powder (soonth) 1/2 tablespoon
Kashmiri red chilli powder 2 teaspoon
METHOD
Wash and cut brinjals into quarters lengthways and keep in water till further use. Whisk yogurt and salt together.Heat sufficient olive oil in a kadai (wok). Drain, pat dry and deep-fry brinjals till light brown. Drain and place on an absorbent paper. Heat two tablespoons olive oil in a pan. Add asafoetida and green cardamoms. Stir-fry briefly and immediately add the whisked yogurt. Stir in fennel powder, dry ginger powder and Kashmiri red chilli powder. Cook on medium heat for two to three minutes and add fried brinjals. Reduce heat and cook covered for three to four minutes. Adjust seasoning and serve hot.
Wash and cut brinjals into quarters lengthways and keep in water till further use. Whisk yogurt and salt together.Heat sufficient olive oil in a kadai (wok). Drain, pat dry and deep-fry brinjals till light brown. Drain and place on an absorbent paper. Heat two tablespoons olive oil in a pan. Add asafoetida and green cardamoms. Stir-fry briefly and immediately add the whisked yogurt. Stir in fennel powder, dry ginger powder and Kashmiri red chilli powder. Cook on medium heat for two to three minutes and add fried brinjals. Reduce heat and cook covered for three to four minutes. Adjust seasoning and serve hot.