Dahi Baingan(Without Frying Baingan) Roshni Subudhi
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Dahi Baingan(Without Frying Baingan)
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
Now coming straight to recipe part
Prearation Time 15 min
Cooking Time 20 min
Serving Persons 4
1 big brinjal cut into thin slices
2 cups thick curd
!/4 tsp turmeric powder
1 tsp red chili powder
4 tbsp sugar
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
4-6 fenugreek seeds
a pinch of asafoetida powder
Salt to taste
1 whole red chili
2 green chili slited
1/2 tsp degi mirch powder
2 to 3 string of curry leaves(12 to 14 curry leaves)
cumin n rec chili crushed powder
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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)
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.