Eggplant Dahi

Ingredients
1 big eggplant cut into 1 inch slices
1 ½ cup yogurt
2 tbs besan
½ tbs turmeric powder
½ tbs paprika or red chilli powder
½ tbs mustard seeds
1 inch ginger chopped finely
2 green chilli chopped finely
2 dry red chilli
A pinch of hing
Coriander leaves to garnish
Salt as per taste
4 tbs oil

Method:
1) Take the eggplant pieces in a bowl and mix salt and turmeric powder properly.
2) Heat 2 tbs oil in a flat frying pan and fry all the eggplant pieces, and keep it aside and let it cool down.
3) Take yogurt in a bowl and mix it properly so that there should not be any lump. In a small bowl mix the besan, salt, turmeric , paprika with few spoon of water. Add this to the yogurt and mix it and add ½ cup of water and mix it properly.
4)Heat 1 tbs oil in a frying pan and add the hing and then yogurt mix, keep stirring so that it will not stick to the bottom, as soon as it start boiling, remove from heat and mix all the fried eggplant add chopped coriander.
5)Heat 1 tbs of oil and put the mustard seeds and whole red chilli, when mustard seeds finish popping add chopped ginger and green chilli and fry till the ginger turns nice brown color.
6)Add the popped mustard and everything on the yogurt and mix it properly and your Eggplant Yogurt is ready to serve with your choice or Rice or Roti.

Okra Dahi

Ingredient:
1 lb okra
2 tomato
½ cup yogurt
2 green chilli
1 tbs mustard seeds
3-4 garlic cloves
1 red chilli
Salt as per taste
3 tbs oil


Method:
My mom makes this Okta Dahi or Dahi Bhindi very tasty, she used to cook it most often and I loved it every time she made it. My mom always says most of the time it matters how you cut the vegetables. In this dish she prefer to cut the tomatoes into long stripes, and I feel that it does make difference.

1) Remove the top and tail from the okra and cut it into 1 inch pieces.
2) Grind the garlic, red chilli, mustard into a smooth paste with 2-3 spoon of water. Now add the yogurt into the same blender and blend it to a smooth paste.
3) Chopped the tomatoes and keep it aside. I prefer to cut the tomatoes into long stripes, that’s what my mom says.
4) Heat 2 tbs of oil in a frying pan and stir fry the okra pieces till these gets cook and then keep it aside. Do not add salt at this stage else the okra will lose it’s shape.
5)Heat 1 tbs of oil in a frying pan. Add chopped green chilli and chopped tomatoes and stir it and cover the lid and low the flame and let the tomato gets soft. It will take about 4-5 minutes in low to sim flame for the tomato to get soft and reduce the water content.
6)Stir the tomatoes and add about 3 cups of water and let it boil.
7)Add salt and okra pieces and let the okra get cook properly for about 5 minutes.
8)Slowly add the mustard, yogurt paste to the frying pan and keep stirring. Now let it cook for another 5 minutes and your Dahi Bhindi is ready to serve with Rice.

Eggplant Raita

Ingredient:
1 Big Eggplant
1 cup yogurt
½ cup grated coconut
3 red chilli
1 tbs mustard seeds
1-2 clove garlic
2 tbs oil
½ tbs lemon juice
Salt as per taste
Coriander leaves to garnish

Method:
1)Roast the Eggplant on the oven till soft or microwave it for about 10 minutes and peel the skin and mash it properly.
2)Beat the yogurt with a spoon and mix it with the eggplant pulp and add the lemon juice and mix it thoroughly.
3)Make a paste of the grated coconut, 1-2 red chilli, garlic, salt and mustard seeds with few spoon of water and mix it with eggplant pulp.
4)Add the tadka: Heat 1-2 tbs of oil in a frying pan and add the mustard seeds and 1 red chilli and allow the mustard seeds to finish cracking sound and then add this to the eggplant pulp and garnish with coriander leaves.
5)It’s ready to serve with rice.