Dahi Baingan (Brinjal in Tempered Curd)

Ingredients :-

Baingan (Eggplant) - 3-4 nos. (Small ones)

Fresh Curd - 1 cup

Green chilly - 2-3 nos. (chopped finely)

Black salt - a pinch

Salt to taste

Sugar a pinch

Haldi (Turmeric powder) -  1/2 tsp

Oil for frying

For Tempering :-

Mustard oil - 1 tsp

Panch Phutan - 1 tsp

Dry Red chilly - 2 nos.

HIng (Asafoetida) - a pinch

Curry leaves few

For Garnishing :-

Roasted Cumin n Red chilly powder - 1 tsp 

Coriander leaves chopped

Method :-

• Take small size of baingan. Cut into four halves from the bottom side to upper end, don't cut its stem. Marinate it with little haldi n salt for a minutes. 
• Heat oil and deep fry the baingan till it golden brown in colour and softens, keep aside.
• Now take curd in a wide bowl and beat it well. Add salt, sugar, green chilly, black salt and mix it well.
• Then put the fried baingan into the curd.
• For tempering, heat oil in a tadka pan. Add panch phutan, red chilly, hing, curry leaves and let it crackle. Then pour it to the curd and mix. 
• Garnish with roasted cumin, red chilly powder and coriander leaves.   

NOTE : You can also add grated coconut to the curd after tempering.