Dahi Baingan (Curd Eggplant Curry)

Steps

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1. 1
   Wash the eggplants and slice them into evenly-sized medium pieces, neither too thin nor too thick.
   ▶ ≈0:22
2. 2
   Transfer the slices to a bowl and add 1 tsp turmeric powder, 3 tsp Kashmiri chilli powder, 1.5 tsp salt and 1 tsp oil. Mix well to coat all pieces evenly with the spice mixture.
   ▶ ≈0:39
3. 3
   Let the coated eggplant slices marinate in the spice mixture for about 10 minutes to infuse the flavours.
   ▶ ≈1:05
4. 4
   Heat a tawa and pour a little oil on it, keeping the flame on medium-low. Gently place the marinated eggplant slices and roast until golden on both sides, flipping once or twice as needed. Add a little oil if required. Remove and set aside once cooked.
   ▶ ≈1:25
5. 5
   Take 400 gms of fresh curd and whisk it well until it becomes smooth and creamy.
   ▶ ≈2:30
6. 6
   Heat 3 tsp of oil in a pan and add 1 tsp mustard seeds. Once the seeds crackle, add 2 dried red chillies and a pinch of hing.
   ▶ ≈2:59
7. 7
   Add 1 large finely chopped onion and sauté for about 2 minutes.
   ▶ ≈3:13
8. 8
   Add 1 tsp chilli powder, 1 tsp salt (for the tempering) and 1 tsp cumin powder. Mix well and cook for another 2-3 minutes on low flame, ensuring the onions don't brown.
   ▶ ≈3:22
9. 9
   Pour the whisked curd over the roasted eggplant slices and add the prepared onion tempering on top. Mix gently to combine.
   ▶ ≈3:56
10. 10
    Top with a few roasted eggplant slices and finish by garnishing with chopped fresh coriander leaves. Serve with rice or roti.
    ▶ ≈4:24