Name: Dahi Bhanta
Yield: 4 servings
Ingredients: 1 lb eggplant; 1 cup plain yogurt; 2 teaspoons salt; 1 onion; 3 pieces dried red chilies; 12 teaspoon asafetida powder; 1 teaspoon cumin seed; 12 teaspoon fenugreek seeds; 3 cloves garlic; 1 piece gingerroot; 1 teaspoon turmeric powder; 12 cup gram flour; 3 cups water; 50 g cooking oil

Servings: 4 persons

1 lb eggplant
1 cup plain yogurt
2 teaspoons salt
1 onion
3 pieces dried red chilies
12 teaspoon asafetida powder
1 teaspoon cumin seed
12 teaspoon fenugreek seeds
3 cloves garlic
1 piece gingerroot
1 teaspoon turmeric powder
12 cup gram flour
3 cups water
50 g cooking oil

1
cut the egg plants in small cubes.
2
fry in a pan and keep aside.
3
in a mixture add yogurt and gram flour.
4
put water to blend it.
5
in a large sauce pan heat cooking oil.
6
sauteed fenugreek cumin seeds till it gets dark colour and starts giving fragrance.
7
now add chopped onion dry chilly,salt, crushed garlic and ginger fry for 2 second.
8
add termeric powder and aesophotida.
9
Now put all the liquid on it and let it simmer for another 10 minute.
10
when it oils properly now add eggplants and cook for another 5 minute.
11
Now its ready to serve.
12
Serve hot with Rice/ Roti.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Dahi Bhanta

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