Name: Dahi baigan or Kathirikkai Pachhadi recipe by Sanchita Agrawal Mittal at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 medium tender round brinjals; 1 cup thick fresh curd; 1/2 tsp turmeric powder; 1/2 tsp red chilli powder; 1/2 tsp roasted cumin powder; 1/4th tsp salt for marination; 1/4th tsp sugar; 1/4th tsp salt for curd; Cilantro (Coriander leaves) chopped – for garnishing; 2 tsp Olive oil; For tempering; 1/ 2 tsp Mustard seeds; 2 Dry Red chillies; 8-10 curry leaves; 1 tsp oil

ABOUT Dahi baigan or Kathirikkai Pachhadi RECIPE

Usually curd is commonly combined with vegetables like onion, tomato, cucumber, carrot, beetroot or even fruits like pineapple, grapes, etc. But this combination of brinjal and curd is something different and unusual. The slightly marinated and roasted brinjal in cool yogurt with spices is just heavenly. This dahi baigan or Kathirikkai Pachhadi is a very satisfying dish that can be served with any type of chapati , biryani or variety rice. The goodness of yoghurt along with nutrition from brinjal makes it a great side dish.

Ingredients Serving: 4

2 medium tender round brinjals
1 cup thick fresh curd
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp roasted cumin powder
1/4th tsp salt for marination
1/4th tsp sugar
1/4th tsp salt for curd
Cilantro (Coriander leaves) chopped – for garnishing
2 tsp Olive oil
For tempering
1/ 2 tsp Mustard seeds
2 Dry Red chillies
8-10 curry leaves
1 tsp oil

Instructions

Take brinjals, wash and cut into thin rounds or oval shaped pieces.
Add salt, red chilli powder and turmeric powder and coat all the brinjal slices nicely.
Let it marinate for about 5 minutes.
Heat a flat griddle or pan, drizzle some olive oil and shallow fry the brinjal pieces.
Fry the brinjal slices till they are roasted and crisp on all sides.
In the meantime, whisk the thick curd with salt as per the taste, cumin powder, pepper powder and sugar.
To make a beautiful presentation, arrange the roasted brinjal pieces in a nice serving plate.
Pour the beaten curd on top and finally top it with the roasted cumin powder, red chilli powder and seasoning.
For the tempering heat oil in a small pan and add mustard seeds, dry red chillies, asafoetida and curry leaves.
Add this to the brinjal slices arranged in a plate, it adds a nice flavour to the dish.
Finally garnish with chopped cilantro and serve with pulao, rice or chapati

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