Bagara Chawal, Bagara Baingan and Dahi ki Chutney

Ingredients

• 250 g Baby Eggplants (About 8-10 pieces)
• 3 tbsp Peanuts (Raw, unsalted)
• 2 tbsp Sesame Seeds (White)
• 2 tbsp Dry Coconut (Grated or desiccated)
• 4 tbsp Vegetable Oil (For frying and gravy)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 10 leaves Curry Leaves
• 1 medium Onion (Finely chopped)
• 1 tbsp Ginger-Garlic Paste
• 0.5 tsp Turmeric Powder
• 1.5 tsp Red Chili Powder (Adjust to taste)
• 1.5 tsp Coriander Powder
• 1 tbsp Tamarind Paste
• 1 tsp Jaggery Powder (Or grated jaggery)
• 1.25 tsp Salt (Adjust to taste)
• 1.5 cup Water (Warm)
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Dry Roast & Make Masala Paste

   • In a dry pan over low heat, separately roast the peanuts until lightly browned and aromatic, then the sesame seeds until they pop, and finally the dry coconut until golden. This takes about 5-7 minutes in total.
   • Allow all roasted ingredients to cool completely to room temperature.
   • Transfer the cooled ingredients to a blender and grind into a fine powder.
   • Add 1/4 cup of water to the powder and blend again to form a smooth, thick paste. Set aside.
2. 2

   Prepare & Fry Eggplants

   • Wash the baby eggplants and pat them dry. Make a '+' shaped slit from the bottom, going about three-quarters of the way up, keeping the stem intact.
   • Heat 4 tablespoons of oil in a wide, heavy-bottomed pan (kadai) over medium heat.
   • Carefully place the eggplants in the hot oil and shallow fry them, turning occasionally, for 8-10 minutes until the skin is wrinkled and they are about 80% cooked.
   • Remove the fried eggplants with a slotted spoon and set them aside. There should be about 2 tablespoons of oil remaining in the pan.
3. 3

Ingredients

• 1 cup Thick Curd (Use hung curd or Greek yogurt for best results. Ensure it's not sour.)
• 0.5 cup Mint Leaves (Fresh pudina leaves, tightly packed.)
• 0.5 cup Coriander Leaves (Fresh dhaniya leaves with tender stems, tightly packed.)
• 2 pcs Green Chilli (Adjust quantity based on your spice preference.)
• 0.5 inch Ginger (Roughly chopped.)
• 0.5 tsp Roasted Cumin Powder (Also known as bhuna jeera powder.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.25 tsp Sugar (Optional, helps balance the tanginess of the curd.)
• 2 tbsp Water (As needed for blending.)

Instructions

1. 1

   Prepare the herbs. Thoroughly wash the mint and coriander leaves. Roughly chop the green chilies and ginger.

2. 2

   In a blender jar, combine the mint leaves, coriander leaves, green chilies, and ginger. Blend into a smooth paste. You may need to add 1-2 tablespoons of water to help it grind properly. Scrape down the sides of the jar as needed.

3. 3

   Add the thick curd, roasted cumin powder, salt, and optional sugar to the blender with the herb paste.

4. 4

   Pulse the blender just 3-4 times for a few seconds each, until everything is well combined and the chutney is smooth. Be careful not to over-blend, as this can make the yogurt watery.

5. 5

   Transfer the chutney to a serving bowl. For the best flavor, chill in the refrigerator for at least 15-20 minutes before serving. This allows the flavors to meld together.