DAHI VALI BAIGAN

6 aborgine

1 onian paste

2 tablespoons dhana jeeru

2 teaspoons salt

1/2 teaspoon turmeric powder

2 teaspoons chili powder

1/2 teaspoon sugar

1 teaspoon ginger paste

1 teaspoon garlic paste

1/2 teaspoon kasuri methi ( for later use)

3 tablespoons yogurt ( for later use)

3 tomatoes grated

1 tablespoon oil

3 tablespoons coconut grated

4 tablespoons peanuts

1 teaspoon popy seeds

4 tablespoons sesame seeds

Dry roast the above ingredients, place in the food processor. Pulse until finely minced. Place in a large bowl, add Dhanajeeru, salt, turmeric powder ,chili powder, sugar and oil mix all together and Set aside.

Wash and clean aborgine, slit from the center and stuff the prepared masala. Set aside.

For tempering

5 to 6 tablespoons oil

1/2 teaspoon mustard seeds

few curry leaves

pinch asafoetida

Heat the oil in heavy bottomed wide skillet. Add mustard seeds, curry leaves and asafetida. When it start to splutter add onion paste and soute until for 30 seconds. Add ginger and garlic paste, stuffed aborgine and shallow fry stirring in-between on a medium heat for about 3 minutes. Sprinkle the remaining masala, grated tomatoes kasuri methi and about 1/2 cup water. Mix gently and cover the lid, cook for about 5 minutes or until almost done. Add whisked yogurt and stir gently. Cook for about 2 minutes, garnish with cilantro and transfer in a serving bowl. Enjoy the best shak ever. Spicey, tart and absolutely fantastic.