Dahi wale Baingan (Brinjals cooked in a Tomato Yogurt Sauce)

Doesn't this dish look heavenly?  All I can say is, OMG, what a dish!  Brinjals are so versatile.  I absolutely love this version of cooking brinjals, in a creamy tomato yogurt sauce.  This is one of those dishes that look really time consuming to make, but it really isn't.  It looks rich and heavy, however it is a yogurt based sauce, hence not that high in fat. 

My mom makes this version of Dahi wale Baingan with a little less yogurt than the amount I use.  This dish goes really well with hot rice, or roti.  Hope you like it. 

NUTRITION: Brinjals are a very good source of Fiber and Vitamin B1.  Tomatoes are a good source of Vitamins A and C.  Yogurt adds Calcium and Protein to this dish. 

INGRIDIENTS:
for Brinjals:

• Oil - 1 tbsp
• Salt - 1 tsp
• Turmeric Powder - ¼ tsp
• Red Chili Powder - ½ tsp
• Coriander Powder - 1 tsp
• Brinjals: 10 (cut into a plus sign shape + ... see below)

for Gravy:

• Oil - 1 tbsp
• Garlic - 1 clove (chopped)
• Ginger - 1 inch piece (chopped)
• Green Chillies - 2 (sliced)
• Red Onions - 2 medium (chopped)
• Plum Tomatoes - 3 (chopped)
• Coriander Powder - 2 tsp
• Red Chili Powder - ½ tsp
• Paprika - 1 teaspoon (adds color)
• salt to taste
• Water - ½ cup
• Low Fat Yogurt - 1 cup
• Garam Masala - ½ - 1 tsp  (start with ½ and taste)

DIRECTIONS:

COOKING THE BRINJALS

1. Here are the brinjals, wash and pat dry.

2. Cut each brinjal ¾ of the way, into the shape of a plus sign + .  I accidentally cut a couple of my brinjals all the way.

3. In a separate bowl, combine 1 teaspoon salt, ¼ teaspoon turmeric powder, 1 teaspoon coriander powder, and ½ teaspoon red chili powder.  Combine.

4. Now stuff ONLY ONE SIDE of the brinjal as follows:

5. Heat a pan on medium-high heat (dial #7).  Add 1 tablespoon oil.

6. Add the brinjals and cook for 5 minutes, stirring in between.

7. After 5 minutes, reduce to low heat (dial #3), cover brinjals and let them cook for 20-25 minutes.  Keep stirring after 10 minutes to avoid sticking.

MAKING THE GRAVY

8. In the meantime, chop the ginger, garlic, onions, and slice the green chillies.

9. In a separate pan, heat on medium heat, add 1 tablespoon oil.

10. Once the oil is hot, add the ginger, garlic, and green chillies.  Saute for 30 seconds.

11. Add onions.  Combine.  Add salt after 3 minutes.  Allow this to cook until onions slightly carmelize.

12. In the meantime, chop the tomatoes.

13. This is how the onions should look.

14. Add the tomatoes, salt, coriander powder, and red chili powder.  Combine.

15. Cover and simmer for 10 minutes. 

16. Check on the brinjals, they should be done.  They should be soft, somewhat edible, but if some parts are not done, don't worry, we will cook this down in the gravy.

17. Back to the tomato mixture, add paprika, this adds lots of color.  Combine. 

18. Now add ½ cup of water to the tomato mixture.  Combine.

19. Now add 1 cup of low fat yogurt. 

20. Combine.  So thick and creamy.... YUM!

21. Add the brinjals.  Gently combine. 

22. Cover and simmer for 15 minutes on low (dial #3).

23. This is what you should have.  The color will be slightly yellowish-brown.  Adjust salt.

24. Add ½ to 1 teaspoon of garam masala.  Start with ½, and work your way up if you can handle it.  This dish was pretty spicy with 1 teaspoon garam masala.

25. Cook for a couple minutes.  Turn off stove.  Serve after 15 minutes... DELICIOUS!!