Kashmiri Dahi Baingan/Eggplant in Yogurt Fennel Gravy

 have seen quite a few eggplant haters and also few ardent lovers but no one even comes close to my dearest eggplantaholic hubby. Oh yes, he just LOVES eggplant and can't get enough. He can eat it every single day and in all its forms :) Before I got married to him I didn't detest this vegetable but it was definitely not my favorite. Later however the vegetable grew on me especially with the killer Baingan Bharta he makes (yes he can cook eggplant too, not just eat). His love for eggplant was so well known that I was advised to learn as many eggplant recipes I could by family and relatives alike... lol. I used to keep an eye out for eggplant recipes everywhere possible books, newspapers, magazines, cookery shows and used to jot down (something I still do) in my treasured little diary of recipes. This dish is one of them. If 'Khana-Khazana' rings a bell, you would know - yes this is inspired from a recipe from one my most favorite chefs Sanjeev Kapoor.

This curry is very different from the regular ones. The base is mainly yogurt that, when cooked with spices, lends a very nice nutty tanginess along with the aromatic taste of fennel, the warmth of dried ginger and of course the heat and color from the red chillies. Of course if you are able to find a really gorgeous, large and fresh eggplant like I did from the local farmer's market, will definitely help as well. It is ridiculously easy to make and goes best with pooris or plain steamed basmati rice. Here's a tip - believe it or not, it tastes better the next day.

Ingredients:
Eggplant .................................. 1 large washed and chopped in slices
Yogurt .................................... 2 cups
Oil ........................................ 2 tbsp + for shallow frying
Asafoetida ............................... 2 large pinches
Green cardamom ....................... 2-3
Fennel seed powder ................... 2 tsp
Dry ginger powder ..................... 1 /2 tsp
Turmeric ................................. 1/4 tsp
Kashmiri red chilli powder ............ 2 tsp or to taste

Method:
1.Whisk yogurt and salt together set aside.
2. Heat oil for shallow frying the eggplant. Drain, pat dry and shallow fry eggplant till light brown. Remove onto a paper/kitchen towel.
3. Heat two tbsp oil in a pan, add asafoetida and green cardamoms. Stir-fry for few seconds and immediately add the whisked yogurt. 
4. Stir in fennel, dry ginger and red chilli powders. Cook on medium heat for two to three minutes (keep whisking) and add the fried eggplant. Reduce heat and cook covered for 4-5 minutes. Adjust seasoning and serve hot with paratha, rice or bread of your choice. ENJOY!

Notes:
1. Original recipe called for deep frying but I prefer shallow frying, if you like you can go with deep frying.

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