Eggplant Fry with Yogurt Seasoning

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:

  1. 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.
  2. 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:

  1. 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.
  2. 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!