Baingan bharta with Dahi + Koshimbir

BAINGAN BHARTA WITH DAHI + KOSHIMBIR (SALAD)

(Serves 02 persons with moderate appetites)

This is the maharastrian answer to the traditional north Indian baingan-bharta. Light on the stomach and healthy in every way, this one is worth a shot especially during the summer months.

DAHI-BAINGAN BHARTA : Ingredients

1 Large Baingan (aubergine)

1 large onion - finely chopped

Coriander - 1 handful - finely chopped

1 1/2 cups Dahi (plain yogurt)- chilled
Handful of chopped coriander

For Tempering (tadka) : 

Heat 2 tbsp oil + 1 pinch asafoetida (Heeng) + 1 tbsp Jeera (cumin seeds) + 1 green chilli chopped into 1/2" pcs + 1 small pinch turmeric. (be careful of chillies splattering)

1.) Rub a tsp of oil/ ghee all over the washed baingan and roast on an open flame. Peel and mash into a bowl.

2.) Add the chopped onion, coriander and dahi and mix well.

3.) Make the tempering and add into main bowl. Garnish with chopped Coriander.

4.) Tastes best when served with hot roti's.

KOSHIMBIR : Ingredients

1 Medium Onion - finely chopped

1 large Tomato - finely chopped

1 cucumber - cut into small cubes

1 Small green chilli- finely chopped 

Handful of Coriander leaves - chopped

Handful of Mint leaves - chopped (optional)

2 tsp Lemon juice

1/2 tsp black pepper powder

Salt/sugar as per taste

Mix all chopped veggies into a bowl. Add the lemon juice, pepper, salt, sugar and toss. 

Yes, its as simple as that. 

This 'koshimbir' is perfect to get your dose of raw vegetables and also adds wonderful colours to your plate. It is strongly recommended with spicy gravies and Biryani's.