Dahi Baingana (Fried Eggplant in Yogurt)
Dahi baingana is a Bengali-style dish of fried eggplant slices resting in a light, tangy yogurt gravy. The gravy gets its character from panch puran, the five-seed Bengali spice mix, which is popped in hot oil with dried red chiles until it splutters. A spoonful of sugar softens the sourness of the yogurt. It is served just warm or cooled, which makes it an easy partner for plain rice.
Instructions
Cut the eggplants lengthwise into thin slices. Deep fry them in oil until cooked through, then set them aside.
Whisk the yogurt together with the water until the mixture is smooth and evenly combined.
Heat 1 tbsp of oil in a pan. Add the panch puran and the red chiles, and cook until the spices splutter.
Pour in the yogurt and water mixture, then add salt to taste and the sugar. Stir well and let it come together into a thin gravy.
Add the fried eggplant to the gravy and lower the flame. Heat it for 2 to 3 minutes, then take it off the heat and leave it to cool.
Serve with rice.
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