Dahi baingan

Ingredients:

Medium sized eggplants-2
Yogurt-3 cups
Besan-2 tbsp
Ginger-1 inch
Oil-3 tbsp
Hing-pinch
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Fennel seeds-1/2 tsp
Turmeric-pinch
Corriander powder-1 tbsp
Chilly powder-2 tsp
Salt-to taste
Corriander-1/4 cup

Method:

1. Whisk yogurt and besan. Keep it aside.
2. Cut baingan into small pieces and keep them aside.
3. Heat oil in a pan and add cumin, mustard seeds along with hing and ginger. Cook for 30 sec.
4. Add eggplant pieces, sprinkle some salt abs mix well. Cover the lid and cook on a medium flame till soft. Keep checking in between and stir to prevent the eggplant from sticking.
5. Add turmeric, chilly powder, coriander powder, fennel seeds and mix well.
6. Add whisked yogurt mixture and mix well.
7. Add water to adjust for consistency.
8. Check for spices, cover the lid and cook for 10 min. Stir in between.
9. Add more water if the curry is too thick.
10. Turn off the stove and garnish with corriander. Serve with rice or roti.