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Thursday, September 15, 2011

Eggplant Salad in Yogurt- "Bharit in Dahi"

This is an absolutely delicious dish. While my mom made the 'baba ghanoush' style eggplant salad quite often, the version with yogurt was a rare occurence. I really liked it but I must not have mentioned it because she was under the impression that I didn't really care for it, for the longest time. So, this recipe is definitely a reminder to appreciate good food when I eat it. All of us make dishes we perceive are well received by our family and friends. So, next time you eat something that you really appreciate, let the cook know. That is the best way to make sure that you get to eat what you like more frequently.

1 large eggplant
1 red onion, finely diced (about a cup)
cilantro, finely chopped (about 1/2 a cup)
1 tsp corriander powder
1/2 tsp sugar
salt to taste
1 tbsp oil
1/8 tsp mustard seeds
1/8 tsp jeera/cumin seeds
3 cloves of garlic, finely chopped
1-2 green chillies, slit (to taste)
1/8 tsp turmeric
1 cup yogurt

Roast the eggplant till the skin is charred. Then peel the skin off the eggplant. Finely dice the roasted eggplant. To this add the onions, cilantro and corriander powder and mix well. In a small pan, heat the oil. To this add the cumin and mustard seeds. Once they crackle, add the garlic and cook for a minute. Do not let it burn. Then add the green chillies and turmeric. Pour this over the eggplant and mix well. When the eggplant reaches room temperature, add yogurt and mix well. Then add the sugar and salt. Enjoy at room temperature or cold.

If you have run out of garlic, use a pinch of asafoetida/hing instead. If you use both the ingredients together, the two ingredients tend to cancel out each others fragrance.  If you do not like to eat garlic, then you can just add garlic cloves to the oil, let them cook through and then remove them at the stage when they start browning. The oil will have a nice garlic flavor. If you do not have a "gas" lit stove and use a coil stove, then broil the eggplant. It is much faster than baking and you can get a nice charred outside.

Serve is as a side salad with your meal. It can also be eaten with chapati/roti or use as a dip to eat with pita chips.


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