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Dahi Baingan (Eggplant with Yogurt)

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My tomatoes and zucchini did not do well this summer as a sudden cold spell stunted their growth. However, the eggplant (brinjal) I planted later grew fast and furious in the abnormally hot summer heat. I planted the Black Beauty and the Japanese long variety (Ichiban). I fix the long eggplant in various ways. One of them is in this recipe.

This eggplant dish is flavorful and tangy. Good as a side or in a wrap.

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Dahi Baingan (Eggplant with Yogurt)

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
This eggplant dish is flavorful and tangy. Good as a side or in a wrap.

Ingredients

  • 1 lb dark eggplant
  • 1 medium onion (sliced)
  • 1½ tsp ginger (chopped finely)
  • 1 medium green chili (chopped in half)
  • ½ tsp cumin seeds
  • ½ tsp turmeric powder
  • 1 tsp cumin powder
  • ½ tsp red chili powder (optional)
  • 3 tbsp plain yogurt (beaten smooth)
  • ½ tsp garam masala (found in Indian grocery stores)
  • 3 tbsp cooking oil
  • 1 tsp salt (or to your taste)
  • ¼ cup water
  • 2 tbsp chopped cilantro (for garnish)

Instructions 

  • Wash and drain the eggplant. Cut them into round slices (not too thick) or into bite-sized bits.
  • Mix all the dry spice powders and salt in a medium bowl with the chopped eggplant. Make sure the eggplant is well-coated with all the spices. Set aside.
  • Heat the oil in a heavy-bottomed wok or skillet on medium-high heat.
  • Add the cumin seeds, stir for about 20 seconds.
  • Add the chopped green chili. Stir. Stir it. About 20 seconds.
  • Now, add the chopped ginger and stir for about 30 seconds.
  • Add the sliced onions. Sauté the onion for 4 minutes until it starts to turn slightly brown.
  • Now add the marinated eggplant. Stir well.
  • Add ¼ cup of water. Cover, turn the heat down to medium, and let it cook for 4 minutes until the sliced eggplants turn semi-soft and the oil starts to surface.
  • Uncover and add the yogurt. Stir well and cook uncovered, stirring occasionally, until the oil begins to surface again and the eggplant is cooked. Approximately 10 minutes.
  • After 10 minutes, taste and test it for salt. Add more, if needed. Stir. Cover and let sit for 5 minutes so that the flavors are well absorbed.
  • Empty into a serving dish and garnish with chopped cilantro.         
  • Use in a wrap or with rice and dal or dal and roti.

Notes

If lactose intolerant, add a tablespoon of tomato paste or 2-3 tablespoons of tomato sauce. Add it after the onions are done. Cook for about 2 minutes, and then add the eggplant.
Course: Side Dish, Vegetarian
Cuisine: Indian
Keyword: baingan, eggplant
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Dahi Allu (Potatoes in a Creamy Yogurt Gravy)

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I am leafing through Mom’s cookbook. It looks like she picked up some recipes when visiting Dad’s sister in Patiala. Mom was a recipe collector (maybe less of a junkie than I am!). You can almost tell whom she had visited and stayed with by the recipes in her book. I decided to try one of them. This recipe is from her sister-in-law. Auntie Norma was Dad”s elder sister. She helped Dad when he was going through college before joining the army, and he was ever grateful for that.

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Dahi Allu (Potatoes in a Creamy Yogurt Gravy)

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Potatoes in a creamy yogurt gravy mixed with chickpea flour and exotic spices.

Ingredients

  • 6 medium potatoes (boiled, peeled, and quartered into bite-size bits )
  • 1 cup plain yogurt (whole or lowfat)
  • ½ cup water
  • 1 tbsp chickpea flour (besan)
  • 1 small green chili (or to your taste)
  • ½ tsp cumin seeds
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • ¼ tsp black pepper powder
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder (optional, or to your taste)
  • 1 medium onion (finely chopped - about ½ to ¾ cup)
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • ½ cup cooking oil (I like canola, peanut, or vegetable for frying)
  • 1 tsp salt (or to taste)
  • 2 tbsp fresh chopped coriander (cilantro)

Instructions 

  • Mix the yogurt with half a cup of water and the chickpea flour. Blend until smooth, and set aside.
  • Add all the spice powders to a small bowl and mix them together. Set aside.
  • In a medium-sized pot, pour in a 1/2 cup of oil. Deep fry the potatoes on high heat. You may have to do it in batches and add more oil, if necessary. Fry until the potatoes start to brown at the edges, about 7-8 minutes. Drain on paper towels and set aside.
  • In the same pot, remove excess oil until about 2-3 tablespoons are left. Heat on medium-high. Add the cumin seeds and let them crackle for 30 seconds.
  • Add the onions and fry until half-brown. About 7-8 minutes.
  • Add the ginger and garlic paste and fry for 1 minute, then add all the dry masala powders. Stir and sauté for another minute or two.
  • Add the yogurt mixture slowly, stirring as you go. Cover and let simmer for about 5 minutes.
  • Add the potatoes, stir carefully, and let simmer for another 5 minutes for the potatoes to absorb some of the gray. If the gravy gets too thick, add about a half cup of hot water to thin it out. Do not make it too watery, as this dish needs a reasonably thick gravy.
  • Turn the heat off. Pour the Dahi Allu into a serving dish and sprinkle with the chopped cilantro.
  • Serve with roti, naan, paratha, boiled rice, or a simple pilaf.  

Notes

If you do not want to fry the potatoes, you can just crumble the boiled potatoes coarsely with your finger and add it to the curry mix.
Course: Main Course, Vegetarian
Cuisine: Indian
Keyword: dahi, potatoes, yogurt
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