Meena's Taste Mantra

Dahi Masala Baingan - A tasty way to relish Aubergines!

I made Dahi Baingan when I was in college. I had read some magazine where Vasundhara Das, actor had given the recipe...as she loves it...the Ingredients intrigued me and I had made it. All at home loved it. Amma, being CREATIVITY incarnated...she gave the original a masaledaar twist. This is even more delicious and the beauty is this can be eaten as a Snack by itself!

INGREDIENTS

1 Baingan | Brinjal | Eggplant | Aubergine - bottle shaped

A pinch Haldi | Turmeric Powder

125 ml Dahi | Curd

To taste Salt

For Marinade

1 tsp Haldi | Turmeric Powder

1 tsp Jeera | Cumin Powder

1 tsp Saunf | Fennel Powder

1/2 tsp Red Chilli Powder

1/4 tsp Aamchur | Dry Mango Powder

3 tblsp Rice Flour

1 tblsp Besan | Chick Pea Flour

1 tblsp Dahi | Curd

To taste Salt

For Tempering

1/2 tsp Oil

1 tsp Rai | Mustard Seeds

6 to 7 Kadhi Patta | Curry Leaves

For Garnish

1 tblsp Fresh Dhania | Coriander Leaves

1 tsp Red Chilli Flakes

METHOD

Wash and slice the brinjal in round thin slices.
Place the sliced Brinjals in a bowl of water with a pinch of haldi mixed. Keep aside.
For Marinade

In a mixing bowl, add besan and rice flour.
Add curd and mix to make a lump free smooth paste.
Combine rest of the ingredients mentioned for marinade well. Keep aside for 5 minutes.

Remove the brinjal slices from water and dry them gently with a kitchen towel.
Marinate the brinajal slices in the masala mix amd keep aside for 15 minutes.
Place a tava on medium flame.
Add few drops of oil and place the marinated masala baingan slices, with little gaps between two slices.
Once the side touching the tava is cooked, in about a minute's time, turn the brinjal slices to the other side. Adjust the flame to low and ensure the masal does not get burnt. Once masala baingan slices is cooked on both sides, switch off the gas and transfer the masala baingan slices to a plate.
In a bowl, whisk curd to make it smooth. Add salt and mix well.
In a small pan, heat oil and add rai.
When rai splutters add curry leaves and switch off the flame. Pour this tempering on top of the whisked curd.
Mix the curd gently.
Pour the curd on top of the masala baingan slices.
Garnish with red chilli flakes and freshly chopped dhania leaves.
Serve as a snack or along with any Roti.

I love to eat this as an instant, nutritious and filling snack most of the times. Else this Amma prepares when we make Jowar Bhakri as the Baingan and Jowar combination is really awesome!

We have used:

1. Borges Olive Oil - Light

2. Tata salt Lite

3. Keya's Wonder Hot Chilli flakes

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.