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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)

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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 .

By Gayatree Dey

Love to cook , Travel n Photography