Dahi Baigana

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Recipe

Ingredients

	2 medium	Eggplant , small
	1 cup	Yogurt
	2 tablespoons	Mustard oil
	1 teaspoon	Panch Phoron , five spice mix
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 teaspoon	Sugar
	1 teaspoon	Salt , to taste
	1 tablespoon	Cilantro , chopped

Instructions

1. 1 Wash the eggplants and cut them into medium-sized slices.
2. 2 In a bowl, mix yogurt with turmeric powder, red chili powder, sugar, and salt. Set aside.
3. 3 Heat mustard oil in a pan over medium heat.
4. 4 Add panch phoron to the hot oil and let it splutter.
5. 5 Add the eggplant slices to the pan and fry until they are golden brown and cooked through.
6. 6 Reduce the heat to low and pour the yogurt mixture over the fried eggplants.
7. 7 Stir gently to coat the eggplants with the yogurt mixture and let it simmer for 2-3 minutes.
8. 8 Remove from heat and garnish with chopped coriander leaves.
9. 9 Serve warm with steamed rice or chapati.