Badal Jaam Recipes

Steps:

• Hang yogurt in a muslin cloth over the sink and let the whey (water) drip out for about 2 hours. Transfer the thickened yogurt to a bowl and add lemon juice, garlic, 1/2 teaspoon salt and half of the cilantro. Mix thoroughly and set aside. Salt eggplant slices with 1 1/2 teaspoons salt and let drain for about 30 to 45 minutes. Pat dry.
• Heat oil in a 10-inch skillet (about 1/4 inch deep) and fry eggplant over medium to high heat until golden brown, about 3 to 4 minutes on each side. Remove and let drain on paper towels. Set aside.
• Heat 1 tablespoon oil in a 4-quart saucepan. When hot, add ginger and garlic and saute for 20 seconds. Add chopped onion and saute over medium heat until soft, about 6 to 8 minutes. Add paprika, 1 teaspoon salt and tomatoes; simmer for 30 to 40 minutes, or until the sauce becomes thick and is the consistency of ketchup.
• Place eggplant slices in a deep baking tray in a single layer. Generously brush the top of each eggplant slice with the tomato sauce. Mix together cumin, black salt, mango powder and chile flakes, and sprinkle on top of the eggplant slices. Seal the tray tight with aluminum foil. Bake in a preheated oven for 20 minutes at 275 degrees F.
• Serve with a dollop of thickened yogurt sauce and a sprinkle of the remaining chopped cilantro on each slice.

Steps:

• Prepping the Eggplant:.
• 1) Cut eggplant into ½ inch thick slices.
• 2) Brush oil on both sides of each eggplant slice.
• 3) On a non-stick pan, cook the eggplant slices on both sides (each side should take five minutes).
• Prepping the Onion and Tomato Salsa (Masala):.
• 1) Heat oil in a pan. To this, add asafetida, green chilies, ginger and onions along with salt. Sauté till the onions become translucent.
• 2) Add Tomatoes along with coriander powder, red chili powder and garam masala. Cook for 8-10 minutes or until the oil starts separating from this mixture.
• 3) Add ketchup and cook for another two minutes.
• 4) Switch off the gas and set aside.
• Arranging the Baadal Jaam:.
• 1) Place the eggplant slices side by side on the serving platter.
• 2) Top each slice with 1 tablespoon full of the prepared masala.
• 3) Add a dollop of sour cream on each of these slices and garnish with cilantro leaves.
• Serve hot and enjoy it with your loved ones!
• Tips:.
• 1) You can substitute sour cream with Greek yogurt or hung yogurt (yogurt without water).
• 2) You can cook the masala and eggplants ahead and warm them before serving.
• Aarsi's ultimate Baadal Jaam (Eggplant topped with a blend of spices).