For video recipe…watch this window

Hi Friendz this is the first video I have recorded by myself while cooking…hope the video comes out well

Face little difficulty but finally managed…

Now one healthy point is that in this recipe generally baingan or brinjal is deep fried but without deep frying also you get the same taste and flavor

You can view the video link here

Table of contents

1:32 – watch how to do dahi baingan without deep frying it

2:25- how to make dahi masala

Now coming straight to recipe part

Prearation Time 15 min
Cooking Time 20 min
Serving Persons 4

Ingredients Required

1 big brinjal cut into thin slices
2 cups thick curd
1/4 tsp turmeric powder
1 tsp red chili powder
4 tbsp sugar

For Tadka

1 tbsp mustard oil
2 tsp cooking oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/2 tsp udad daal
1/8 tsp sounf(fennel seeds)
4-6 fenugreek seeds
10 to 12 curry leaves
a pinch of asafoetid powder
Salt to taste
1 whole red chili 
2 green chili slited
1/2 tsp degi mirch powder

For Garnishing

2 to 3 string of curry leaves(12 to 14 curry leaves)
cumin n rec chili crushed powder

Procedure

Cut the brinjal into thin slices…as I have not deep fried this so I cut into little thin slices…

Now add turmeric powder ,1/2 tsp red chili powder,salt to this and mix well.

Now heat tava and spread mustard oil.(Keep the flame High)

Muastard oil and brinjal just heavenly combination.

Now put the masala coated brinjal.

Now shallow fry this till it turns golden color and crispy from both sides.(while shallow frying make the flame Low).

As it finally goes and mix with dahi or curd…so I feel no need to deep fry this.

Whisk the curd properly so that no lumps will be there.

Add red chili powder,salt,sugar to the curd and mix well.

Add the crispy brinjals to this and smoothly mix it.

Now heat cooking oil and add mustards seeds,cumin seeds,udad daal,fenugreek seeds,sounf,whole red chili,green chili and asafoetida powder.

When mustard seed start crackle and udad daal turns golden color,just add degi mirch powder to give color to the dish.

Now add this tempering to curd mixture.

Sprinkle crushed cumin and red chili powder and garnish with curry leaf strings.(Pluck from our home garden full of refreshing)

Notes :

While adding the masala to the brinjal slices if you feel it is little dry just sprinkle little water so that all masala get well coated on all slices.

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