Ingredients
Everything you'll need to make this recipe
1
2 medium-sized bainganas (eggplant / brinjal / begun)
2
Oil
3
Panch puran (futana / Bengali five spice)
4
2 Indian red chiles (sukhila lanka)
5
10 curry leaves (kadi patta / bhersunga patra)
6
2 tbsp dahi (yogurt)
7
250 ml (1 cup) water
8
1 tbsp sugar
9
Salt
Instructions
Step-by-step guide to making this recipe
1
Cut eggplant into thin slices, lengthwise. Deep fry in oil. Keep aside.
2
Mix dahi with water.
3
Heat 1 tbsp of oil in a pan. Add panch puran and red chili, then cook until the spices splutter.
4
Add dahi-water mix, salt to taste, and sugar. Stir properly and make a gravy.
5
Add fried eggplant to the gravy, and lower the flame.
6
Heat it for 2â3 minutes, then leave it to cool.
2â3 minutes
7
Serve with rice.