Aloo Bhate, Dahi Baigana and Anda Kassa

Ingredients

• 400 g Brinjal (1 large or 2 medium, also known as eggplant)
• 0.25 tsp Turmeric Powder (For marinating the brinjal)
• 1.5 tsp Salt (Divided, or to taste)
• 4 tbsp Mustard Oil (For shallow frying)
• 1.5 cup Curd (Use full-fat, thick yogurt, whisked until smooth)
• 0.5 tsp Sugar (Helps balance the tanginess of the curd)
• 1 tsp Roasted Cumin Powder
• 0.5 tsp Red Chili Powder (Adjust to your spice preference)
• 2 pcs Green Chili (Finely chopped)
• 1 inch Ginger (Peeled and finely grated)
• 1 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 2 pcs Dried Red Chili (Broken in half)
• 10 pcs Curry Leaves (About 1 sprig)
• 0.25 tsp Asafoetida (Also known as Hing)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Brinjal: Wash the brinjal and slice it into 1/2-inch thick rounds. In a bowl, toss the slices with 1/2 tsp of salt and 1/4 tsp of turmeric powder. Let them rest for 10 minutes to release moisture, then pat them completely dry with a paper towel.

2. 2

   Fry the Brinjal: Heat 4 tbsp of mustard oil in a wide, heavy-bottomed pan over medium-high heat. Carefully place the brinjal slices in a single layer (fry in batches if needed) and cook for 3-4 minutes per side, until they are golden brown and tender. Remove and place them on a plate lined with paper towels to drain excess oil. Let them cool slightly.

3. 3

   Prepare the Yogurt Base: While the brinjal is frying, prepare the dahi. In a mixing bowl, whisk the curd until it's completely smooth and creamy. Add the remaining 1 tsp of salt, sugar, roasted cumin powder, red chili powder, finely chopped green chilies, and grated ginger. Mix everything thoroughly until well combined.

4. 4

   Combine: Gently slide the slightly cooled fried brinjal slices into the seasoned yogurt. Ensure each slice is coated, but be careful not to break them.

5. 5

   Prepare the Tempering (Tadka): Heat the remaining 1 tbsp of mustard oil in a small tadka pan over medium heat. Once hot, add the mustard seeds and let them splutter. Immediately add the cumin seeds, broken dried red chilies, and curry leaves. Sauté for about 30 seconds until fragrant. Turn off the heat and stir in the asafoetida.

6. 6

   Finish and Rest: Pour the hot tempering evenly over the dahi baigana. Garnish with freshly chopped coriander leaves. Let the dish rest at room temperature for at least 20-30 minutes to allow the flavors to meld together before serving.

Ingredients

• 8 pcs Large Eggs (Hard-boiled and peeled)
• 2 pcs Potatoes (Medium-sized, peeled and halved)
• 4 tbsp Mustard Oil (Essential for authentic flavor)
• 2 pcs Onions (Large, finely chopped)
• 2 pcs Tomatoes (Large, pureed)
• 1.5 tbsp Ginger Garlic Paste
• 2 pcs Green Chilies (Slit lengthwise)
• 1 pcs Bay Leaf
• 1 inch Cinnamon Stick
• 2 pcs Green Cardamom (Slightly crushed)
• 3 pcs Cloves
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (For color, adjust for heat)
• 1 tsp Cumin Powder
• 1.5 tsp Coriander Powder
• 0.75 tsp Garam Masala Powder
• 0.5 tsp Sugar (Helps balance the flavors)
• 1.25 tsp Salt (Adjust to taste)
• 1 cup Water (Warm)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Boil and Prep Eggs & Potatoes

   • Place eggs and halved potatoes in a pot. Cover with water, add a pinch of salt, and bring to a boil. Cook for 10-12 minutes until eggs are hard-boiled and potatoes are fork-tender.
   • Drain the water and let them cool slightly. Peel the eggs and potatoes.
   • Gently make 2-3 shallow slits on the surface of each egg. This helps them absorb the masala flavors.
   • Toss the peeled eggs and potatoes with a pinch of turmeric powder and salt.
2. 2

   Fry Eggs and Potatoes

   • Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it's slightly smoking. This removes its raw pungency.
   • Carefully slide in the boiled eggs. Fry for 2-3 minutes, turning gently, until they develop a light golden, slightly blistered skin. Remove with a slotted spoon and set aside.
   • In the same oil, add the potato halves. Fry for 4-5 minutes, turning, until they are golden brown on all sides. Remove and set aside with the eggs.
3. 3

   Sauté Aromatics and Onions

   • Reduce the heat to medium. In the remaining oil, add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they become fragrant.