Dahi Bhanta

• 1 lb eggplant
• 1 cup plain yogurt
• 2 teaspoons salt
• 1 onion
• 3 pieces dried red chilies
• 12 teaspoon asafetida powder
• 1 teaspoon cumin seed
• 12 teaspoon fenugreek seeds
• 3 cloves garlic
• 1 piece gingerroot
• 1 teaspoon turmeric powder
• 12 cup gram flour
• 3 cups water
• 50 g cooking oil

1. cut the egg plants in small cubes.
2. fry in a pan and keep aside.
3. in a mixture add yogurt and gram flour.
4. put water to blend it.
5. in a large sauce pan heat cooking oil.
6. sauteed fenugreek cumin seeds till it gets dark colour and starts giving fragrance.
7. now add chopped onion dry chilly,salt, crushed garlic and ginger fry for 2 second.
8. add termeric powder and aesophotida.
9. Now put all the liquid on it and let it simmer for another 10 minute.
10. when it oils properly now add eggplants and cook for another 5 minute.
11. Now its ready to serve.
12. Serve hot with Rice/ Roti.

eggplant, plain yogurt, salt, onion, red chilies, asafetida powder, cumin, fenugreek seeds, garlic, gingerroot, turmeric powder, gram flour, water, cooking oil

Taken from www.food.com/recipe/dahi-bhanta-106906 (may not work)