Dahi Bengan Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

Method:
Heat oil and roast the sliced brinjals and keep aside. Add more oil in the same pan and add cumin, bay leaf and sauté, add onion and ginger garlic paste and sauté. Add gram flour and roast on low flame for 5 minutes. Add turmeric, chili powder, coriander powder and all spice powder. Add water and whisked curd, keeping the flame on low. Stir continuously till the curd combines well. Add roasted brinjals and little salt. Mix well, cover and simmer for 5 minutes. Garnish with crushed fenugreek leaves and coriander leaves. Serve dahibengan with chapati or kulcha.

Method:
Mix the dry ingredients. Add the eggs, oil and vanilla essence, beating until smooth. Gradually add the water, beating until smooth. Pour the batter into a greased and lined pan.
Bake at 180 degrees C for about 25 minutes or until a cake tester inserted into the center comes out clean. Cool the cake in the pan for 15 minutes, then turn it out of the pan to cool completely on a rack. To make the icing, melt gently the chocolate and cream in a pan. Set aside to cool and thicken. To make the filling, beat together the peanut butter, sugar, and vanilla until crumbly, then add the milk or cream, beating until smooth. Add additional milk or cream, if necessary, to make a spreadable filling. To assemble the cake: Slice the cake in half horizontally, to make two layers. Place one piece, cut side up, on a serving plate. Spread with the filling. Top with the second piece, cut side down. Spread the top and sides of the cake with the icing. Garnish with chopped peanut.