Eggplant dahi vada Recipe

Cooking Directions

• STEP 1.Slice the eggplant into round discs and sprinkle salt on both sides. Let it sit for 10 minutes to remove excess moisture.
• STEP 2.In a bowl, whisk together yogurt, salt, red chili powder, roasted cumin powder, and chopped green chilies.
• STEP 3.Heat oil in a pan and shallow fry the eggplant slices until golden brown on both sides.
• STEP 4.Dip the fried eggplant slices in the yogurt mixture and place them on a serving plate.
• STEP 5.Drizzle tamarind chutney over the eggplant slices and garnish with chopped cilantro.
• STEP 6.Serve the Eggplant Dahi Vada immediately as an appetizer or a snack.

Cooking Tips

• Make sure to remove excess moisture from the eggplant slices by sprinkling salt and letting them sit for 10 minutes.
• You can adjust the spiciness of the yogurt mixture by adding more or less green chilies.
• For a healthier version, you can also bake the eggplant slices instead of frying them.

Storage and Serving

• Eggplant Dahi Vada is best served immediately after preparation.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Before serving leftovers, you can reheat the eggplant slices in a microwave or oven to regain their crispiness.