This Eggplant Fry with Yogurt Seasoning, also known as Baingan Tawa Fry with Dahi Tadka, is a delightful vegetarian dish that combines the earthy flavors of eggplant with the tangy zest of spiced yogurt. It’s perfect for a wholesome meal when served with chapati or rice.
Ingredients:
For Baingan Tawa Fry:
- Eggplants (Baingan): 2 large, about 600 grams
- Salt: ½ tsp
- Turmeric Powder: ½ tsp
- Red Chili Powder: ½ tsp
- Coriander Powder: ½ tsp
- Dried Fenugreek Leaves (Kasuri Methi): a pinch
- Amchur Powder (Dry Mango Powder) or Chaat Masala: 1 tsp
- Garam Masala: 1 tsp
- Besan (Gram Flour): Optional, for coating
- Oil: for shallow frying
For Dahi Tadka:
- Yogurt: 200 grams, well-beaten
- Onion: 1, finely chopped
- Tomato: 1, finely chopped
- Garlic: 1 tsp, minced
- Mustard Seeds: ½ tsp
- Whole Cumin Seeds: ½ tsp
- Green Chili: 1, finely chopped
- Turmeric Powder: a pinch
- Salt: to taste
- Cilantro (Coriander Leaves): for garnish
- Oil: 2 tbsp
Instructions:
Baingan Tawa Fry:
- Prepare Eggplants:
- Wash and slice the eggplants into thin rounds. Thin slices cook faster and allow easy seasoning.
- Coat each slice with a mixture of salt, turmeric, red chili powder, coriander powder, dried fenugreek leaves, amchur powder (or chaat masala), and garam masala. Optionally, dust with some gram flour for extra crispiness.
- Shallow Fry:
- Heat oil in a non-stick pan. Once hot, arrange the eggplant slices in a single layer.
- Fry on medium heat until golden and crisp on both sides. This should take about 2-3 minutes per side. Remove and set aside on paper towels to drain excess oil.
Dahi Tadka:
- Prepare Tadka:
- Heat oil in a pan. Add mustard seeds and cumin seeds and let them sizzle.
- Add chopped onions, tomatoes, and green chilies. Cook until onions are golden brown.
- Add minced garlic, turmeric powder, and stir well.
- Reduce the flame to low and carefully add the beaten yogurt. Continuously stir to prevent the yogurt from curdling. Cook for about 2-3 minutes until the yogurt is heated through and has a creamy consistency.
- Assemble:
- Place the shallow-fried eggplant slices in a serving dish.
- Pour the warm dahi tadka over the eggplant slices.
- Garnish with chopped cilantro.
Serving Suggestion:
Serve this Baingan Tawa Fry with Dahi Tadka hot, accompanied by chapati or rice. It makes a delightful vegetarian main course that combines the earthy flavors of eggplant with the tangy zest of spiced yogurt. Enjoy your meal!
Additional Information:
Nutritional Benefits:
- Eggplants: Low in calories and rich in fiber, vitamins, and antioxidants.
- Yogurt: Provides probiotics, calcium, and protein.
- Spices and Herbs: Offer various health benefits, including anti-inflammatory properties.
Tips for Perfect Results:
- Even Slices: Ensure the eggplant slices are even to cook uniformly.
- Avoid Overcrowding: Fry the eggplant slices in batches to ensure they crisp up nicely.
- Yogurt Consistency: Use well-beaten yogurt to avoid curdling when cooking.
Storage:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently in a pan over low heat or in the microwave.
Conclusion:
This Eggplant Fry with Yogurt Seasoning is a perfect blend of flavors and textures. The crispy fried eggplants paired with the creamy, tangy yogurt sauce make it a dish that will be loved by all. Try this recipe for a satisfying and nutritious meal that is sure to impress!