Dahi Baigan

Ingredients:

3 small brinjals cut vertically into 4 pieces

8 grains of methi dana

1/2 tsp mustard

1 green chilli

1/2 tsp roasted jeera powder

1 tsp sugar

1/2 cup dahi

7-8 leaves of karipatta

1 whole red chilli

1 green chilli slit into 2

1 1/2 tsp oil

salt

Method:

• Heat a kadai on a medium high heat. Add 1 tsp of oil. Add the brinjals and stir fry. Turn the flame to sim. Cover the kadai with a lid and stir occasionally. Add salt and let the brinjals cook. Switch off the gas and keep the brinjals aside.
• Soak the mustard seeds in 2 tbsp of water. Grind the mustard seeds and 1 green chilli into fine paste using the mortar and pestle.
• Whip the curd and add roasted jeera powder, sugar, salt and the ground mustard paste and mix well. Keep aside.
• Heat a kadai on a medium high flame. Add 1/2 tsp of oil. Add methi seeds. When the methi seeds begin to crackle add the whole red chillies and karipatta leaves. Add green chillies and fried brinjal and switch off the gas.
• Add the curd mixture and stir well. Let the mixture cook in the heat of the kadai.
• Serve as an accompaniment!!!

Tips:

• Becareful when you add the dahi, the flame should be switched off or else the curd can curdle.
• Be careful when you use methi seeds, if they are raw they will give a punjent taste and if they get burnt they will give a bitter taste.
• The amount of sugar would depend on the sourness of the curd.
• you can also use large brinjals.
• You can replace brinjals with other vegetables.