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Dahi Baigana

Ingredients
  • Small black brinjals: 6 nos
  • Amul Curd: 400 grams
  • Mustard oil: Required as much for frying brinjals
  • 3-4 green chilies slit length wise
  • 4-5 branches curry leaves
  • 6-7 cloves of garlic (crushed)
  • 2 Onions sliced finely
  • Black Salt, Cumin powder, Black pepper powder, Salt, Red chilly powder as per taste 
Process
  • Cut the brinjals length wise into 4 pieces. But make sure that you don't separate that the 4 pieces.
  • Add mustard oil in kadai. Allow a copule of minutes to heat. Now add the brinjals in the oil and fry it. While frying add a pinch of salt over the brinjals. Fry for 4-5 minutes till well fried. Keep aside the fried brinjals.
  • In the oil left add onions, crushed garlic, green chillies and curry leaves. Fry till you get an aromatic smell. Now add the brinjals in it and stir it well.
  • When done, keep aside the mixture to cool.
  • Pour the curd in a bowl. Add a little water and the black Salt, Cumin powder, Black pepper powder, Salt, Red chilly powder and mix well.
  • When the brinjal and mixture gets cooled, put it in the curd mix. 

Enjoy with mansa jhola/chicken tarkari.

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