Dahi Baigan.. eggplant in curd gravy

During the good old doordarshan days, we had this afternoon children's program... It was a story of a kingdom , the kingdon of veggies and the king was our very own cute , plump "बैगन राजा".. donned in a beautiful green crown, then he ruled over the entire veg kingdom.. and he still does..

बैगन or বেগুন or eggplant or aubergine or melongene or guinea squash or  brinjal as it is lovingly called is many of our favorite. Be it Baigan ka Bharta or Bharwa Baigan or simple Begun Bhaja many of us can not say no to the humble vegetable. 

 I learnt this recipe from my most promising friend "THE INTERNET" , the site I have completely forgotten. I had never tasted the original recipe , but felt like giving it a shot. And it did turn out very well, tasty and refreshing specially in the hot parched summer.

For the recipe I used: 

A good chubby eggplant.. (can be substituted by the slender ones as well).

A cup of curd.

Few green chillies, fennel seeds (saunf) , asafoetida (heeng).

Cut the eggplant in long pieces. Smear salt and turmeric. Shallow fry the pieces. Dry excess oil in a kitchen towel. 

Keep the cup of curd ready.Add little salt, red chilli powder as per taste. You may add a little water in case the curd is thick. Make sure the mixture is smooth.

Now heat some oil in kadai. Temper with a pinch of heeng, 1-2 dry red chili , a few pods of cardamom, a teaspoon of  saunf, 2-3 slit green chillies. Now add the curd. Keep stirring for a few minutes so that no lumps are formed. Add the eggplant and simmer for another 5 minutes. Garnish with chopped coriander.