This Baigan/ Eggplant Dish Is Inspired from Afghani Dish ‘bo

• total time: 1 minute

Ingredients

1 large Baigan/ brinjal (Use as fresh as possible to avoid big seeds)

1 small onion chopped

7-8 garlic cloves chopped

2 small tomatoes (blended)

1 tsp Kashmiri chilli powder

1 tsp chilli powder (if you like spicy)

1/2 tsp jeera powder

1/4 tsp turmeric powder

Salt as per taste

Cooking Oil

For the Curd base

1 cup curd/yogurt (beat it smooth)

1 tsp lemon juice (optional)

3-4 minced garlic

Handful of coriander leaves chopped

Salt as per taste

Directions

Chop the Baigan into small cubes. Take generous amount of oil and fry the Baigan till it turns golden brown from the outside. Remove it in a plate and keep aside.

In the same pan fry some chopped onions and garlic for a minute. Then add tomato puree and cover and cook till all the water from tomato dries out.

Add all the dry spices and salt. Mix everything well. Add the fried brinjal. Mix well.

Mix all the ingredients for the curd base. Throw in the cooked brinjal on top. Garnish it with some coriander leaves.