Baingan ka Raita or Dahi Baingan

Ingredients

• 2 Small (Indian/Pakistani) Eggplants
• 1 1/2 cup Yoghurt
• Salt
• Red Chilli Powder
• 1/8 tsp Garlic
• chaat masala (optional)
• 2-3 cloves garlic
• 1/2 tsp cumin seeds
• 3-4 whole red chillies
• 1 sprig curry leaves (kari pata)
• 2 tbsp oil

Instructions

1. 1

   Slice the eggplant into slim rounds, about 1/2 cm

2. 2

   Heat oil in a frying pan and fry on medium heat until one side turns golden (about 2 minutes), then flip and cook the other side (closer to 1 minute). Cook in batches & drain on paper towels

3. 3

   Sprinkle lightly w salt (or chaat masala if you wish!) and put a layer down in the dish you are using

4. 4

   Now whip the yogurt, salt, red chilli powder and garlic together with a little water. Adjust for consistency (I like mine on the thicker side) and then adjust seasoning. It should taste positively tangy.

5. 5

   Gently pour over your sliced eggplant

6. 6

   --- Baghaar/ Tadka ---

7. 7

   If you did not burn your eggplant you can reuse some of that oil, it will be less pretty than 'fresh' oil but tastier. Either way put 1 1/2 tbsp of oil in a small pan and heat.

8. 8

   Slice the garlic into thin rounds and add to the pan along with the rest of the ingredients.

9. 9

   Cook the garlic so that it is golden on each side and then gently pour the baghaar/tadka on top of the raita.

10. 10

    TIP: If you want the baghaar to be a prettier color add a tiny bit of red chilli flakes after you take it off the heat, they will give the oil a redder color.