NO PHOTO
Ingredients
Servings
- bainganas (eggplant), medium; bainganas / brinjal / begun2
- oil
- panch puran, futana / Bengali five spice
- red chilli, Indian; sukhila lanka2
- curry leaves, kadi patta / bhersunga patra10 leaf
- dahi (yogurt), dahi2 tbsp
- water, 1 cup250 ml
- sugar1 tbsp
- salt
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Cut eggplant into thin slices, lengthwise. Deep fry in oil. Keep aside.
Mix dahi with water.
Heat 1 tbsp of oil in a pan. Add panch puran and red chili, then cook until the spices splutter.
Add dahi-water mix, salt to taste, and sugar. Stir properly and make a gravy.
Add fried eggplant to the gravy, and lower the flame.
Heat it for 2–3 minutes, then leave it to cool.
Serve with rice.
