Page 16 - UpperCrust e-Magazine Third Quarter 2024

EDITOR'S CHOICE

BEST OF THE I don’t care much for aubergine. In fact it is only recently that I have started to eat this
vegetable. Especially when made the Turkish or Mediterranean way. When I ate this one
QUARTER at Amrita Raichand’s home, it was love at first bite. Baingan in dahi, works great!
Tasting 13 rasams at Subrata Rajaram’s home, all made with tender loving care in
eeya vessels, was rather an experience in itself. Picking out one as my favourite was
daunting too! But it has to be the garlic and pepper one. I am nutty over garlic!

Amrita loves
to cook! Here's
the proof in
this delicious
aubergine dish

Amrita Raichand
Celebrity Chef

Dahi Baingan

Ingredients • 5-6 curry leaves Add sugar followed by salt & pepper, cumin
For the base For garnish powder & chaat masala. Whisk again till
• 500 g large eggplant (bharta baingan), • red chilli powder everything is incorporated well. Keep aside.
cut into roundels • freshly chopped coriander leaves For the assembly
• 2 tbsp ginger-garlic paste Arrange the prepared baingan in preferably
• salt to taste Method a round glass dish and pour the seasoned
• 1/2 tsp turmeric powder In a mixing bowl, add the ginger-garlic yogurt over it.
• 2 tsp red chilli powder paste along with salt, turmeric and red chilli Heat oil in a tempering (tadka) pan, add
• 2 tbsp oil powder and mix together. mustard seeds & curry leaves, let them
For the seasoned dahi (yogurt) Now, marinate the baingan roundels with splutter. Once done, pour it all over the
• 400 g dahi (yogurt) this marinade. yogurt.
• 1 tbsp sugar Heat just a dash of oil in a non-stick pan & Keep the dish in the refrigerator for at least
• 1/2 tsp salt place the marinated baingan in it. Cook till a couple of hours.
• 1/2 tsp black pepper powder they are golden brown and slightly crispy Just before serving, sprinkle red chilli
• 1/2 tsp cumin powder on both sides. Do this till all the roundels are powder along with fresh coriander leaves as
• 1 tsp chaat masala done, then transfer to a plate and let them garnish.
For the tadka (tempering) cool down. Serve cold!
• 1 tbsp oil In a large mixing bowl, add yogurt and
• 1 tsp mustard seeds whisk till smooth.

14 | UPPERCRUST | JUL-SEP 2024