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Afghani baingan served in a dish

AFGHANI BAINGAN

Eggplant in tomato based gravy and spices, topped with yoghurt
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Equipment

  • Knife
  • Chopping board
  • deep round pan ( kadhai)
  • Ladle
  • Pot with a lid
  • bowl for mixing
  • Whisk and spoons

Ingredients
  

veggies:

  • 2 large eggplants (thin slices)
  • 100 g Onions (sliced)
  • 200 g Tomatoes ( chopped)
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 tbsp Green coriander leaves
  • 1-2 Green chillies

seasonings:

  • 1 tsp salt
  • ½ tsp haldi powder ( turmeric powder)
  • 1 tsp red chilli powder
  • 1 tsp cumin seeds

For yoghurt:

  • 2 cups yoghurt
  • ½ tsp salt
  • 1 tsp dill ( soya leaves) It’s optional to use for added flavors
  • ½ cup milk ( optional or if needed)
  • 2 tbsp oil ( for the gravy and some extra for shallow frying the eggplant slices)

Instructions
 

  • In a fry pan, shallow fry the sliced eggplants on medium high flame. Make sure they are golden on each side. Place them on kitchen tissue after frying them.
  • In a separate pan, heat 2tbsp oil splatter cumin seeds and fry the sliced onions till golden. 
  • Add the tomatoes, ginger garlic paste with salt, turmeric and red chilli powder. Fry the masala until the tomatoes are softened. Cover and cook on low medium flame to protect the moisture and not make it too dry. If at any point you feel it’s too dry, add some water just enough to make it saucy.
  • Add the fried eggplants, gently mix in the gravy or with ladle just spread the masala on each piece whilst in the pan. Keep the flame low. Cover and cook on low medium for couple of minutes.
  • The idea is to soften the eggplants and blend with the gravy. This shouldn’t take longer than 6-8 minutes. Switch off the flame and let it cool.
  • Whisk the yoghurt and add salt with dill. Add some milk, if needed, to make a flowy consistency.
  • In a rectangular serving dish spread the aubergine gravy and top it with yoghurt mixture. Finish with the garnishing. 

Notes

  • This doesn’t need to be warmed up before serving. Leave it in the fridge and serve cold for a refreshing taste. Tastes equally good with naan, parathas ( flat breads) or rice