Dahi Pyaaz Subzi
This recipe is made with tender and small eggplant in a peanut and coconut-based gravy. The recipe mainly hails from Andhra cuisine or Telugu cuisine but is popular among other South Indian states too. Pair with Roti/Rice
Ingredients
- 210 g small onion (criss-cross cut)
- 2 cloves garlic (peeled)
- 3 g ginger (peeled)
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 0.75 tsp jeera
- 0.25 tsp kashmiri mirch
- 0.5 tsp dried red chilli (cut in two)
- 60 g tomato
- 2 tbsp refined oil
- 60 ml curd
- 1 tsp sugar
- 2 stems coriander leaves (minced)
- Salt to taste
Instructions
Add initial ingredients to jar
Add 210g of criss-cross cut small onions, 2 tbsp refined oil, 2 cloves peeled garlic, 3g peeled ginger to The Upliance 2.0 jar. Select sauté mode at 95°C for 10 minutes until onions are softened.
The device will now sauté spices
The Upliance 2.0 will now automatically sauté the spices (turmeric, coriander, jeera, kashmiri mirch, and dried red chilli) at 100°C for 30 minutes with automatic stirring.
Add remaining ingredients and cook
Add 60g tomato, 60ml curd, 1 tsp sugar, salt to taste to The Upliance 2.0 jar. The Upliance 2.0 will cook the sabzi at 95°C for 20 minutes with automatic stirring. Then, it will switch to CLASSIC mode at 20°C for 5 minutes.
The dish is ready
Garnish with minced coriander leaves. The Dahi Pyaaz Subzi is ready to be served from The Upliance 2.0 jar.
Why this recipe works better with The Upliance 2.0
Automatic Stirring
No more standing over the stove. Upliance stirs your filling perfectly.
Precise Temperature
Maintain exact 120°C for perfect sautéing without burning.
Calorie-Aware Scale
Built-in scale tracks nutrition automatically as you cook.
Nutritional Information
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