Masala Baingan withYoghurt

When the fact that Ma is no more sank in I thought I would just put an end to It is tasty Ma for, where was Ma? But this blogging journey has been just wonderful particularly the interaction with fellow bloggers so I thought let me see whether I can continue it and SchmetterlingWords gave me further impetus by including my blog in her 7 links challenge

Life without mum is not easy, ironically I am the one who is not the healthy person and mum was supposedly the healthy one who took care of me. 

Ma once cooked baingan (aubergine) with yoghurt. It tasted real good, I asked my brother to photograph it but alas I did not take down the recipe. I kept thinking must take it down but the other dishes took precedence.

Ma's Masala Baingan

Recently I decided to cook the aubergine with yoghurt in my own way, it turned out quite good. It did not taste like mum’s for I added tomatoes which she hadn’t so here is the recipe.

Masala Baingan / Aubergine / Brinjal with Yoghurt

Ingredients:

• 300 grams baingan/aubergine.
• 2 medium sized onions.
• One tomato.
• ¼ teaspoon turmeric powder.
• Kashmiri chilli powder to taste.
• 2 ½ teaspoons coriander and cumin seed mix powder.
• 2 tablespoons yoghurt.
• 2 to three tablespoons oil of your choice.
• Salt to taste.

 

Method:

• Wash and chop the aubergine into thick and long pieces, approximately 4 inches long.
• Finely chop onions (lengthwise).
• Heat oil in a wok or any vessel of your choice.
• Add the aubergine and onions to the oil.
• Stir and cook for a while.
• In the meanwhile whisk the yoghurt in a bowl add the turmeric powder, chilli powder and coriander cumin seed mix powder and mix well.
• Chop the tomato and add to the aubergine, if you add salt at this stage it will help to soften the tomato. Stir well.
• Add the yoghurt mixed with the powdered spices.
• Stir well for a little while.
• Add water and cover and cook till done.

When I tasted the dish it was slightly tangy as I had added tomato unlike mum, so I added a bit of sugar just a pinch and it helped neutralize the flavours.

This then is my first recipe on my blog without Ma.