Recipe - Panch Phoron Dahi Baingan For Dinner

Pan fried baby eggplants layered in a dish with alternating layers of Indian masala and whisked yogurt.

Topped with a tadka (tempering) of curry leaves, dried red chilies & panch phoron (five spice mix) this Dahi Baingan makes a great vegetarian dish to serve at a party or just when you want to enjoy eggplants in a different way! This has to do with the fact that my mom used panch phoron in aloo baingan all the time, so I was used to that flavor.

Of course, there was no panch phoron in baingan bharta, but the simple aloo baingan always had it. It’s a popular spice mix in eastern parts of India especially. My mom added it to several stir-fries and to chutneys. My cookbook in fact has a panch phoron tomato chutney which I absolutely love.

Ingredients

500 grams baby eggplants 8-10 in number
3 tablespoons oil 45 ml, divided
1 teaspoon panch phoron
1 medium onion chopped
1 tablespoon ginger garlic paste
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon amchur
1/2 teaspoon kashmiri red chili powder
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder
1/4 teaspoon garam masala
1/2 teaspoon salt or to taste
1/2 cup + 2 tablespoons water approximate, 120 + 30 ml
2 cups plain yogurt 480 grams, whisked with pinch sugar and 1/2 teaspoon salt
chopped cilantro to garnish
1 tablespoon oil 15 ml
1/4 teaspoon panch phoron
1 dried red chili broken
5-6 curry leaves

Method

* Wash and slice the baby eggplants in 1/4 inch thick rounds.

* Heat 2 tablespoons oil on medium heat in a wide pan. Once hot, add the sliced eggplants in a single layer in the pan.

You might need to do this in two rounds since all the slices won't fit in the pan in one turn.

* Fry each batch until eggplant sliced are golden brown and cooked through, around 8 to 10 minutes, flipping once in between.

* Once done, place the eggplant slices on a plated lined with paper towel. Fry all slices similarly and set aside.

* Meanwhile, make the masala. In another pan, heat 1 tablespoon oil on medium heat. Once hot, add 1 teaspoon panch phoron. Wait until the seeds sizzle and mustard seeds pop.

* Add the chopped onion, stir and then add the ginger-garlic paste. Cook for 2 to 3 minutes until onion soften.

* Lower the heat and add all the spices- coriander, cumin, amchur, kashmiri red chili powder, turmeric, red chili powder and garam masala along with salt.

* Stir and add water. Let the masala simmer for 3 to 4 minutes or so on low heat. Remove pan from heat.

* Whisk yogurt in a large bowl with pinch sugar and 1/2 teaspoon salt until smooth.

* Now, start layering the dish. To layer the dish, take your serving dish. I used a small dutch oven here.

* Brush the bottom of the pot with 1 tablespoon of yogurt.

* Drop some of the masala over the yogurt, around 1-2 teaspoons and then place 1/3rd of the eggplant slices on top (divide eggplant slices in 3 equal parts).

* Again add some of the masala on top of eggplant.

* Followed by 1/3 to 1/2 cup of yogurt. Spread the yogurt to completely cover it.

* Top with masala again, next 1/3rd of eggplant slices and followed by yogurt (around 1/3 cup).

* Again last layer of eggplant (you can reserve few to garnish at top) topped with all the remaining masala (reserve a teaspoon to spread on top) and topped with all the remaining yogurt.

* Place the remaining 1 teaspoon masala on top. Use a toothpick to swirl the masala around and create a pattern. If you have saved any eggplant pieces, place them on top, dip them in little yogurt and then place (this is for presentation purpose only).

* For the tadka, heat oil. Once hot, add 1/4 teaspoon panch phoron and let the seeds sizzle and mustard seeds pop. Then dried red chili and curry leaves and turn off heat.

* Pour tadka over the dish. Sprinkle chopped cilantro all over.

* Serve Dahi Baingan cold or at room temperature with any bread of choice. It will go well with naan or pita bread.