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Kashmiri-style Aubergines in Yoghurt (dahi baingan kashmiri)
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Source: India's Vegetarian Cooking by Monisha Bharadwaj
| Serves: 4 Preparation time: 10 minutes Cooking time: (approx.) 30 minutes Sunflower oil for shallow frying | |
| 1 large | aubergine, cut into thin discs |
| 4 green cardamoms, bruised | |
| 1/2 teaspoon | fennel powder |
| 1/2 teaspoon | turmeric powder |
| 1/2 teaspoon | dried ginger powder |
| Pinch of asafoetida | |
| 300g | natural yoghurt |
| Salt | |
Finely chopped coriander leaves to garnish
1 Heat the oil in a heavy-bottomed, flat pan and, when very hot, shallow-fry the aubergine discs on both sides, until golden brown in colour. Drain on kitchen paper and reserve. Discard all but 1 tablespoon of the oil from the pan.
2 Drop the green cardamoms, the spice powders and asafoetida into the oil. Add the yoghurt immediately as the spices will burn easily. Season with salt and heat through on low heat, stirring gently.
1 Add the fried aubergine discs and serve at once, garnished with the chopped coriander.
This goes well with Aloo Paratha (Page 35).
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