Monday, July 14, 2014

Bangan in Dahi - Eggplant curry in Yogurt

Hi my readers out there,
I have been getting lits of readers from central asia and south america. Thank you all of you for reading . I hope you ll let me know how the recipes turn up 😊

This recipe is near and dear to my heart. My mom's recipe offcourse. Usually in pakistan eggplants are cooked with lots onions and tomatoes, sometimes paired with potatoes or taro.

I cook this in lots of onions, garlic and yogurt. This way you can make it pretty spicy but yogurt mellows it down a bit. 

Oil: 5 tbsp
Eggplant: 5 cups sliced
Onions: 2 cups sliced
Garlic: 1 tsp chopped
Ginger: 1/4 cup julienne 
Green chillies: 2/3 julienne 
Cilantro for garnish: 1 tbsp chopped
Cayenne: 2 tsp
Garam masala: 1 tsp
Cumin: 1 tsp ( a bit crushed/powder)
Turmeric : 1/4 tsp
Salt: 1.5 tsp
Black pepper 1/4 tsp
Yogurt:  2/3 cup yogurt
Water: 3 cups

  • Slice eggplant, sprinkle some salt and let it sit for 1 hour. Dry the moisture afterwards.

  • Sautee eggplant in oil on medium high heat for fuce minutes. As eggplant absorbs a lot of oil, you ll see all of it disappesr. Don't add more. Just keep stirfrying until you see them turning translucent.
  • Take them out and add 2 tbsp of oil (you can add more) and fry the onions until beautiful golden brown.
  • Add garlic, sautee for 20 seconds.
  • Add spices, stir once and add yogurt immediately so the spices don't burn.
  • Keep stiring until the yogurt is fully incorporated. Add 1/2 a glass water. Turn the heat to low-medium and cover. 
  • Simmer for 5-8 minutes. 
  • Add rest of the water. Let it come to boil on medium heat.
  • Add the eggplant and cover and let it cook for 40 minutes on low medium heat. 
  • Add ginger and green chillies 5 minutes before the cooking ends.
  • Garnish with cilantro
  • The consistensy should be like caramelized onions that we put on burgers.
  • Serve with white rice and a nice herby salad.
Note: You can use coconut milk instead of yogurt to make it vegan.

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