EGGPLANT IN YOGHURT/ DAHI BAINGAN

INGREDIENTS:
1 large Egg Plant (Brinjal)
1 cup of Yoghurt
3 nos of Green Cardamom
A pinch of Asafoetida
1 1/2 tsp fennel seeds (saunf)
1 tsp dry ginger powder
1 Green chili (chopped)
1/2 tsp red chili powder
1 tsp Bengal Gram flour (besan)
1/2 tsp sugar
Salt to taste
2 tbsp coriander leaves (finely chopped)
Oil for deep frying and 2 tbsp oil

METHOD:
Cut eggplant into thin 3"-4" long pieces. Place them on salted water.

Grind fennel seeds roughly.

Deep fry the eggplant pieces to a golden brown colour. Remove and place them on a paper towel.

Blend yoghurt with Bengal gram flour, salt and sugar. Heat 2 tbsp of oil in a wok. Add green Cardamom and asafoetida in it, stir for 20 seconds. Now add yoghurt mixture and stir continuously for 2 minutes.

Add green chili, dry ginger powder, fennel seeds powder and red chili powder. Mix well, stirring continuously for another 2 minutes.

Now add fried eggplant pieces. Reduce the flame and cook for another minute.

Garnish with coriander leaves and serve hot with pulav or steamed rice.