Dahi Bhanta

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4-5
• 1 lb eggplant
• 1 cup plain yogurt
• 2 teaspoons salt
• 1 onion
• 3 pieces dried red chilies
• 1/2 teaspoon asafetida powder
• 1 teaspoon cumin seed
• 1/2 teaspoon fenugreek seeds
• 3 cloves garlic
• 1 piece gingerroot
• 1 teaspoon turmeric powder
• 1/2 cup gram flour
• 3 cups water
• 50 g cooking oil

Recipe

• cut the egg plants in small cubes.
• fry in a pan and keep aside.
• in a mixture add yogurt and gram flour.
• put water to blend it.
• in a large sauce pan heat cooking oil.
• sauteed fenugreek cumin seeds till it gets dark colour and starts giving fragrance.
• now add chopped onion dry chilly,salt, crushed garlic and ginger fry for 2 second.
• add termeric powder and aesophotida.
• now put all the liquid on it and let it simmer for another 10 minute.
• when it oils properly now add eggplants and cook for another 5 minute.
• now its ready to serve.
• serve hot with rice/ roti.