Cookbook | Ingredients | Recipes

| Cuisine of India

Ingredients

• 2 bainganas (eggplant / brinjal / begun)
• 10 curry leaves (kadi patta / bhersunga patra)
• 2 tbsp dahi (yogurt)
• oil
• sugar
• salt
• panch puran (futana / Bengali five spice)
• 250ml (1 cup) water
• 2 red chilies (sukhila lanka)

Procedure

1. Cut medium size eggplant into thin slices, length wise. Deep fry in oil. Keep aside.
2. Mix dahi with water.
3. Heat 1 tbsp of oil in a pan, add panch puran, red chili until the spices splutter.
4. Add dahi-water mix. Add salt (according to taste), and sugar (1 tbsp). Stir properly and make a gravy.
5. Add fried eggplant to the gravy and lower the flame.
6. Heat it for 2-3 minutes and then take it out and leave it to cool down.

Serve with rice.