Preparation For : 4 People | Preparation Time : 15 Minuites (Approx)
Ingredients
- Baigana ( Eggplant/Brinjal ) -250gm
- Dahi ( Yogurt ) -200gm
- Green chilies -2-3
- Bhusanga Patra ( Curry leaves )
- Lanka Gunda ( Chilli Powder ) -1/2 tbsp
- Jeera Gunda ( Cumin Powder ) – 1/2 tbsp
- Phutana ( Cumin,Mustard seed,Methi, Black cumin )-1tbsp
- Chini ( Sugar) -2 tbsp
- Refine Tela ( Refine Oil) -200gm
- Luna ( Salt ) to taste
Preparation : Step wise
- To start with, cut the eggplant ( baigana ) into thin slice.
- Blend the yogurt ( dahi ) and keep it aside.
- Split the green chilies ( kancha lanka ).
- Wash the curry leaves ( bhusanga patra ).
- Heat oil in a pan and deep fry the sliced eggplant ( baigana ) and keep it aside.
- Again heat oil ( refine oil ) and add phutana,green chilies and curry leaves ( bhusanga patra ).
- Then add fried eggplant ( baigana ),salt ( luna ) to taste and sugar and stir it properly.
- Then add the above to the yogurt ( dahi ) kept aside in another container and stir it well .
- Add the cumin and chilli powder to it and blend it well and serve it .
Photo Gallery : Recipe Preparation
Health & Additional Cooking Tips
This recipe is rich in carotene, calcium, energy, fats,iron, vitamin -c .
2 Responses
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August 27th, 2011 at 8:08 pm
If you want to make it more chatpata add chat masala after preparation it tastes good,otherwise preparation is perfect.
April 14th, 2013 at 4:55 am
If we add dahi into the hot mixture it wud get separated (chindijiba)