Dahi Baingan (Eggplant in Yoghurt Gravy)

          This is one of my quick fix recipe where I cooked the eggplants in a yoghurt based gravy. Very simple to prepare, it tastes absolutely yummy. It is truly a vegetarian delight, with no onion, ginger or garlic involved. You can enjoy it with any form of rice or Indian bread. 

• 3-4 long eggplants, cut lengthwise of 1"
• 3 tbsp. oil
• 2-3 cardamoms
• 1" cinnamon stick
• 3-4 cloves
• 1/4 tsp. asafoetida (hing)
• 1 tsp. cumin seeds
• 1 tbsp. coriander powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• salt to taste
• 3/4 cup yoghurt
• 2 tsp. roasted chickpea flour
• 2 green chilies, slit
• 1 tsp. coriander leaves, chopped

          Heat 2 tbsp. oil in a pan and stir fry the eggplants till light brown. Drain and keep aside. Whisk together yoghurt and the roasted chick pea flour well and keep aside.

          Add remaining oil and temper with cumin seeds, cinnamon, cardamoms, cloves and asafoetida. Sauté for a few seconds. 

          Add all the dry spices and give it a stir. Then add the yoghurt mix, green chilies and the sautéed eggplants. 

          Mix everything well and keep stirring continuously on a medium flame till the gravy thickens to a desired consistency. 

         Transfer to a serving bowl and garnish with coriander leaves. Relish with steamed rice, jeera rice, pulao, paratha, poori or chapatti.