Smoked Baingan Salad

Ingredients

• 1 large Baingan (eggplant, sliced into 1/4-inch thick rounds)
• 2 Onions (sliced into rounds)
• 1 cup Curd (or Yogurt)
• 1/2 cup Coconut milk
• 1/4 teaspoon Salt
• 1/2 teaspoon Sugar
• 2-3 tablespoons Coconut oil
• 3 tablespoons Kashmiri Chilli Powder
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Salt
• 1/2 teaspoon Jeera or Cumin powder
• 3-4 Tablespoons Vinegar (as needed to make a thick paste)

Instructions

1. 1

   prepare mariande: In a small bowl, prepare the marinade by mixing Kashmiri Chilli Powder, turmeric powder, salt, and jeera powder. Add vinegar gradually, stirring well, until you achieve a thick paste consistency.

2. 2

   rub marinade over baingan: Rub the marinade all over the baingan slices, ensuring they are evenly coated. Set aside and let it marinate for about 15-20 minutes.

3. 3

   fry baingan: Heat coconut oil in a pan over medium heat. Fry the marinated baingan slices in batches until they soften slightly and the marinade cooks a bit. Do this in batches to avoid crowding the pan. Add more coconut oil to the pan, if needed. Remove the baingan from the pan and set aside.

4. 4

   prepare curd mix: In a separate bowl, whisk together curd, coconut milk, salt, and sugar until well combined.

5. 5

   smoke curd mix: To add a smoky flavor to the curd mixture, you can use a smoking technique. Place a piece of smoldering charcoal in a small heat-resistant bowl or foil. Drizzle a few drops of oil on the charcoal and quickly cover the bowl with the curd mixture. Allow it to smoke for a few minutes to infuse the flavor. Then remove the charcoal.

6. 6

   refrigerate curd mix: Refrigerate the smoked curd mixture for about 30 minutes to chill and let the flavors meld together.

7. 7

   assemble salad: To assemble the salad, arrange the fried baingan slices on a serving platter. Top them with the sliced onion rings. Pour the chilled smoked curd mixture over the baingan and onions, evenly covering the layers. Garnish with fresh coriander leaves and serve.