Recipe: Dahi waali baingan ka raita

Ingredients are marked in PURPLE colour


>>This is a pretty much fun dish to prepare. Not too much work – I guarantee that. All you need is a fairly largish Aubergine (baingan, eggplant, katharika, badaneka whatever). Wash it first.
>>Next, switch on the stove and roast it – Yes! Hold the shendi of the baingan and roast it directly on the fire. Turn it around from all sides to see that it gets roasted well. You can check whether its done by piercing a pin through it. If its done it will go in smoothly.

>>Wait for a minute, the beautiful aubergine colour would have now turned to slightly brownish. Peel the baingan. The skin comes off in cracks. Remember to do this while it is still warm.

>>Now mash it well with a masher and without the lumps. Remember to throw away the shendi and the green part!
>>Fling in some cool curds over the warm, mashed baingan.
>>Now that the baingan is ready, lets do the seasoning. In a small frying pan pour a little oil and put in some jeera. After the jeera sputters, add some chopped green chillies and a shake of hing (asafoetida). Then add salt to the seasoning. Also add some fresh curry leaves if you like.
>>Now pour the above seasoning into the curd over the mashed roasted baingan. Mix the whole thing up to make a thick-ish paste.
>>Add some freshly chopped coriander leaves and serve cold!

Tips!
1) Remember, never heat this dish after you pour the dahi. If you need it warm heat the baingan again and then add dahi.
2) This is a great side dish for a party! It also doubles up as a sabji if required.
3) If you like garlic you can add some to the tadka – believe me its yummy!