Dahi walay Baingan
Serves 5-6

Ingredients:
-Pani (Water) as required
-Namak (Salt) 1 & ½ tbs
-Baingan (Eggplant) slices ½ kg
-Cooking oil 2-3 tbs
-Cooking oil 1/4 Cup
-Pyaz (Onion) chopped 1 medium
-Lehsan (Garlic) crushed ½ tbs
-Zeera (Cumin seeds) roasted & crushed ½ tbs
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Garam masala powder 1 tsp
-Namak (Salt) 1 tsp or to taste
-Haldee powder (Turmeric powder) ½ tsp
-Dhania powder (Coriander powder) 1 & ½ tbs
-Lal mirch (Red chilli) crushed ½ tsp
-Pani (Water) 1 Cup or as required
-Nestle milkpak yogurt ½ kg
-Cooking oil 1/4 Cup
-Zeera (Cumin seeds) 1 tbs
-Sabut lal mirch (Button red chilles) 6-7
-Kari pata (Curry leaves) 10-12
-Lal mirch (Red chilli) crushed

Directions:
-In bowl,add water,salt and mix well.
-Add eggplants,dip into salted water for 10-15 minutes & set aside.
-On grill pan,add cooking oil and grill eggplant slices from both sides until golden brown (approx. 2-3 minutes each side) & set aside.
-In wok,add cooking oil,onion and fry until golden brown.
-Add garlic and mix well.
-Add cumin seeds,red chili powder,garam masala powder,salt,turmeric powder,coriander powder,red chili crushed and mix well for 2 minutes.
-Add water,mix well and bring it to boil,cover and cook for 2-3 minutes then cook on high flame until oil separates.
-In bowl,add yogurt and whisk well.
-In frying pan,add cooking oil,cumin seeds,button red chilies,curry leaves and fry for 1-2 minutes.
-Now add tadka in yogurt and mix gently.
-In serving dish,add prepared gravy,fried eggplants and prepared yogurt.
-Repeat the layers alternatively until you reach the edge of the serving dish.
-Sprinkle red chili crushed & serve!

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