Dahi Baingan (Aubergine in Spiced Yoghurt) with Rice
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Ingredients
- 500 g aubergine, cut into chunks
- 250 g natural yoghurt
- 300 g basmati rice
- 4 tbsp vegetable oil
- 2 garlic cloves
- 1 tsp cumin seeds
- 0.5 tsp chilli powder
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 472 kcal
- Protein
- 10.7 g
- Carbohydrate
- 67.6 g
- of which sugars
- 8.3 g
- Fat
- 16.5 g
- of which saturates
- 2.4 g
- Fibre
- 5.1 g
- Salt
- 0.13 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice in plenty of boiling water for 10-12 minutes until tender, then drain.
- 2
Heat 3 tbsp of the vegetable oil in a frying pan and fry the aubergine chunks for 10 minutes, turning occasionally, until golden and tender.
- 3
Whisk the natural yoghurt until smooth.
- 4
Heat the remaining oil in a small pan, add the cumin seeds and garlic cloves and fry for 30 seconds, then stir in the chilli powder and immediately take off the heat.
- 5
Stir the spiced oil through the yoghurt, then spoon over the warm aubergine.
- 6
Scatter with the fresh coriander and serve with the rice.
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