Femina India – August 09, 2019

LIVING food

Create these classic Sindhi dishes with recipes from

Chef KanchanAhujafromJussBySindhful,Mumbai

FROM THE

HEART OF SINDH

5 small

brinjals,

sliced fine

500 g plain

yoghurt

½ tsp oil

BAINGAN RAITA

TIP:CHILL THE BAINGAN RAITA BEFORE SERVING.

SERVES: 6 > PREP TIME: 5 minutes + soaking time > COOKING TIME: 15 minut

1. Place the brinjals in a saucepan with half a litre of water over a medium fl ame. Bring to a boil and cook
   until the brinjal slices are soft. Drain, and mash the slices with a fork.
   2. Beat the yoghurt until smooth, and add the mashed brinjals.


2. Heat the oil in a small saucepan, add the mustard seeds and let them splutter. Add the curry leaves
   and green chilli, and stir for one minute. Add this tempering to the yoghurt-brinjal mixture.


3. Season to taste.

Calorie

200 caloriescount:

(per serving)

½ tsp

mustard seeds

10 curry leaves

1 green chilli,

finely chopped

Salt, to taste