Dahi Baigen (Eggplant in yoghurt) -

Dahi Baigen (Eggplant in yoghurt)

Servings 4

Prep Time 15

Cook Time 15

Total Time 30

Ingredients

½ kg round eggplant sliced into ¼″ discs
500 g plain sour yoghurt
2 tsp cumin seeds dry roasted and coarsely ground
2 tsp sugar
1 tsp black pepper
1 tsp red chilli powder
Salt to taste
Turmeric powder as needed for coating
Cooking oil for frying

Instructions

Toss the eggplant slices with salt and just enough turmeric powder to lightly coat each piece.
In a serving dish, whisk together the yoghurt, sugar, black pepper, red chilli powder, salt and ground cumin seeds until smooth.
Heat a thin layer of oil in a frying pan over medium-high heat. Fry the eggplant slices until golden brown on both sides, then drain on paper towels to remove excess oil.
As each slice comes out of the pan, immediately dip it into the yoghurt mixture and layer it in the serving dish. Repeat until all slices are coated and arranged.
Serve immediately, or refrigerate for 10-15 minutes if you prefer it slightly chilled.

Notes

Adjust the sugar and chilli powder to suit your taste, more sugar will soften the tang of the yoghurt, while extra chilli adds heat. For a lighter version, you can shallow-fry the eggplant or bake the slices until crisp before coating. This dish is best enjoyed fresh but will keep in the refrigerator for up to one day. Dahi Baigan is cooling, gut-friendly and vegetarian, and often served during hot months.

Author: Shama Shamsher

Course: Condiment, Side Dish

Cuisine: Bangladeshi