Sattu Paratha, Baingan ka Bharta and Dahi

Ingredients

• 1 large Eggplant (about 500g, also known as Baingan)
• 1 tsp Vegetable Oil (for rubbing on the eggplant)
• 3 tbsp Mustard Oil (for authentic flavor)
• 1 tsp Cumin Seeds
• 2 medium Onion (finely chopped)
• 1 inch Ginger (finely chopped or grated)
• 5 cloves Garlic (finely chopped)
• 2 pcs Green Chili (finely chopped, adjust to taste)
• 3 medium Tomato (finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 1.25 tsp Salt (or to taste)
• 0.75 tsp Garam Masala
• 1 tbsp Lemon Juice (optional, for a tangy finish)
• 3 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Roast the Eggplant

   • Wash and pat dry the large eggplant. Make 4-5 slits into it using a knife.
   • Rub 1 tsp of vegetable oil all over its surface.
   • Roast the eggplant directly on a medium gas flame, turning it every few minutes with tongs. Continue for 15-20 minutes until the skin is completely charred and the flesh feels soft when poked.
   • Once roasted, immediately place it in a bowl and cover it. Let it steam for 10 minutes. This makes peeling much easier.
2. 2

   Peel and Mash the Eggplant

   • Once the eggplant has cooled down enough to handle, carefully peel off all the charred skin. Discard the skin and the stem.
   • Place the smoky pulp in a clean bowl and mash it thoroughly with a fork or a potato masher. Set aside.
3. 3

   Prepare the Masala Base

   • Heat 3 tbsp of mustard oil in a kadai or heavy-bottomed pan over medium heat until it is slightly smoking. This removes its pungent raw smell.
   • Reduce the heat slightly, add the cumin seeds, and let them splutter for about 30 seconds.

Ingredients

• 1 L Full-Fat Milk (Whole milk provides the creamiest texture. Avoid UHT milk as it may not set well.)
• 2 tbsp Plain Yogurt (Use a good quality, live culture yogurt as a starter. Ensure it's at room temperature.)

Instructions

1. 1

   Boil and Thicken Milk

   • Pour the milk into a heavy-bottomed saucepan. Bring it to a rolling boil over medium heat, watching carefully to prevent it from boiling over.
   • Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. Stir occasionally to prevent a skin from forming and to stop it from scorching at the bottom. This step helps thicken the milk, resulting in creamier dahi.
2. 2

   Cool Milk to the Right Temperature

   • Remove the pan from the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
   • To test without a thermometer, dip a clean finger into the milk. It should feel comfortably warm, not hot. You should be able to hold your finger in for about 10 seconds.
3. 3

   Inoculate with Starter

   • In a small bowl, whisk the starter yogurt (dahi) until it is smooth and lump-free.
   • Add a few tablespoons of the warm milk to the whisked starter and mix well. This tempers the starter and ensures it mixes evenly without curdling.
   • Pour this tempered starter mixture into the pot with the rest of the lukewarm milk and stir gently 2-3 times to combine everything.
4. 4

   Set the Dahi to Ferment

   • Transfer the milk mixture into a setting container, such as a clay pot (matka), glass bowl, or steel pot.
   • Cover the container with a lid and place it in a warm, draft-free place for 6 to 8 hours, or overnight. Do not disturb it during this time.
   • In colder climates, you can place the container in a preheated (and turned off) oven, a microwave with the light on, or wrap it in a thick towel to maintain warmth.
5. 5

   Chill and Serve

   • After 6-8 hours, check if the dahi is set. It should be firm and not jiggle like a liquid when gently tilted.
   • Once set, transfer the container to the refrigerator and chill for at least 3-4 hours. Chilling stops the fermentation process (preventing it from becoming too sour) and helps it thicken further.
   • Serve chilled as a side, use it to make raita, or enjoy it plain.