September 28, 2006
It’s been a few days since my last recipe. We’ve covered lentils and chicken so it’s only right that I round it off with the first vegetarian recipe. This dish is so simple even my hubby cook it, and he has strictly limited culinary skills
Here’s my recipe for Dahi Baingan or Yoghurt with Aubergine; it serves 4:
1 large pot yoghurt (Greek or normal – is this rude?)
4 baby aubergines
A handful of curry leaves
1 tablespoon of oil
1 teaspoon French mustard
chilli powder to taste
Salt to taste
Slit the aubergines in half and soak in cold water. This quickens the frying process later and makes it less fatty as they don’t soak up the oil the minute they’re in the pan. Take the yoghurt out of the fridge, add salt and mustard to the pot and stir vigorously. In a frying pan, fry the aubergines in batches and leave to rest on a plate draped with kitchen towels. This will soak any excess fat off – you get the general idea. In the remaining oil, fry the curry leaves and add the chilli powder.
Turn the cooker off and leave the pan and curry leaves to cool slightly for five minutes. Then add the yoghurt mixture and finish off by arranging the aubergines in it. This dish is delicious with rice or pitta bread and the perfect accompaniment to dhal.