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Dahi Vange (Eggplant with Yogurt)

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Category: Katie's Recipies Author: Don and Dave
Dahi Vange (Eggplant with Yogurt) Directions

In a flat saucepan (lungri), heat oil over medium heat and add onions and ground paste.  Then add turmeric powder, eggplant, potatoes and 1/2 cup of the coriander leaves.  Mix; salt to taste.  Add 1 cup of water, cover with a lid and let simmer until the eggplant is tender -- about 30 minutes.  Stir occasionally and add more water if necessary.

Take pan off the fire and allow it to cool a bit.  Before serving, add the room temperature yogurt and the remaining 1/2 cup of coriander leaves.  Gently fold into the dish with a spoon and then serve.

Please note: This dish should not be heated after adding the yogurt, as the yogurt will curdle.  Enjoy!

Katie

Serves 4

3 Tbs. oil or butter
3 small white onions, chopped lengthwise into thin slices
Grind to a paste:
    5 green chilies
    1 heaping tsp. cumin seed
    20 garlic cloves (5 Western cloves)
2 pinches turmeric powder
1/2 kg. small (egg-size) eggplant, cut lengthwise into 4 pieces, keep the     stalk intact (remove thorns if any)
4 small potatoes, cut lengthwise into 4 pieces
1 cup finely chopped fresh coriander leaves (cilantro)
1 liter ready-made yogurt (or freshly made from 1/2 liter of milk)

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