Difficult as it is for baingan (aubergine/eggplant) lovers to believe, there are many out there with an aversion to this beautiful vegetable. I have for you today the dish that will challenge this very aversion. It has the potential to effect conversion. Not only does TH eat baingan now, he counts this dish amongst his favourites, especially when served with another of his favourites – the Hyderabadi Qabooli (here is Bee and Jai’s version), a layered pulao of rice and split chickpeas cooked with garlic and yoghurt.
This is a very exotic looking dish from Uttar Pradesh that traces its origins to the milk and yoghurt favouring cuisine of Afghanistan where it still is on the menu of all restaurants serving local food. Shallow fried eggplant served in a yoghurt sauce flavoured with garlic and garnished with browned onions – how can you go wrong? Don’t the Greeks and Turks have something similar? Ah, it is such a fabulous pairing of flavours. And for once, I don’t miss the lal mirch (red chilli).