Update 5/25/13: I updated this a little. Gosh I love this dish. My husband finds it a little too sour for him, but I could eat the whole pan!! Hey, more for me 🙂
Okay I have a confession. I’m getting a little attached to this blog thing. I am so glad I was out of town when it went down or I would have been so sad over the weekend! I still don’t know what happened. I started typing on Wednesday early morning and went back to finish it in the evening and I couldn’t get into it at all. Not the site, not the wordpress login page, nothing. Anyways, it was back up a few days later, but Yahoo never did tell me what happened.
Enough about that. We had a Monday dinner party! Asha was in town and it was DJ’s b’day so we threw together a small feast.
Tejas made his fabulous gobi shak, which I posted separately, and I made masoor dal with goda masala which I also posted separately (I never know if I should combine recipes on one post or not, but I figure it is easier to look up separate recipes!), and then I tried a new eggplant recipe that I thought was fantastic!!! US Masala is such a wonderful blog and her pictures are beautiful! The Kasmiri dahi eggplant is the first recipe I have tried and it has definitely made me want to try more! I made about a recipe and a half and mine does not look anything like hers, but it was tasty 🙂
2 big eggplants thickly sliced
Oil for shallow frying
3 cups yogurt
2 teaspoons fennel
1 1/2 teaspoons ginger ground
1/2 teaspoon tumeric
2 teaspoons kashmiri chili powder (Kashmiri chili powder is really red, but not as spicy, you can substitue with less normal chili powder)
1 tablespoon oil
Pinch hing (asafoetida)
Pinch sugar (optional – if your yogurt is really tart, the sugar will cut it a little)
- Slice the eggplant and then shallow fry until soft and brown. Drain on paper towels. I tried to broil these to be a little healthier, but looked like they were drying out in the oven, so I gave up and went the shallow frying way. Sometimes a little oil is okay.
- Whisk yogurt and salt together.
- Toast the fennel lightly and grind in a coffee grinder. I actually ground the fennel with the other dried spices because the coffee grinder seems to work better with more volume.
- Heat the 1 tablespoon of oil in the same pan and add the hing and cardamon. Then add the powdered spices.
- Whisk in the yogurt.
- Add the eggplant and heat through until the yogurt separates.