Dahi Baaigana Raai by Adyasha Padhi

Dahi Baaigana Raai

• Baigana ( Eggplant/Brinjal ) -250gm
• Dahi ( Yogurt ) -200gm
• Green chilies -2-3
• Bhusanga Patra ( Curry leaves )
• Lal lanka (Red chillie) - 4-5
• Gotta Jeera ( cumin seeds) - 1 tbsp
• Chini ( Sugar) -2 tbsp
• Refine Tela ( Refine Oil) -200gm Luna ( Salt ) to taste

For the Rai Masala:

• 2tsp fennel seeds (saunf)
• 1tsp mustard seeds ( rai / sarson) 1/2 tsp nigella seeds (kalonji/kala jeera)
• 1/4 tsp fenugreek (methi) seeds. A pinch of asafoetida (hing)

PREPARATION :
STEP WISE

• To start with, cut the eggplant ( baigana ) into thin slice.
• Blend the yogurt ( dahi ) and keep it aside.
• Dry Roast the red chillies & gotta jeera together.Then grind it to powder & keep aside.
• Split the green chilies but dont cut it fully ( kancha lanka ).
• Wash the curry leaves ( bhusanga patra ).
• Heat oil in a pan and deep fry the sliced eggplant ( baigana ) and keep it aside.
• Again heat oil ( refine oil ) and add raai masala,green chilies and curry leaves ( bhusanga patra ) & saute for 1 minute.
• Then add fried eggplant ( baigana ),salt ( luna ) to taste and sugar and stir it properly.
• Then add the above to the yogurt ( dahi ) kept aside in another container and stir it well .
• Add the fresh ground cumin and chilli powder to it and mix it well and garnish with chopped corriander leaves & serve it .

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