Kashmiri Dahi Baingan Recipe
A tasty brinjal curry cooked along with curd and simple aromatic spices which will leave you and your family wanting for more. All it takes is 15 minutes to make the dish, and can be served along with steamed rice or roti and a dry sabzi.
In association with SS Pandian (SSP Asafoetida)
Kashmiri Dahi Baingan Recipe is a lip smacking dish where the eggplant is diced and cooked in a simple yogurt gravy, which ideally is the Kashmiri style of cooking.
The recipe calls for the dahi baingan to be cooked in mustard oil that lends a lovely aroma and flavour to the dish. All the spices added in the dish like the fennel seeds, dry ginger powder, cardamom seeds are not overpowering and complement the roasted brinjal beautifully.
Kashmiri Dahi Baingan has a just a few steps of cooking and uses ingredients that are easily available in our everyday pantry. You can easily make dahi baingan and relish it for a weeknight dinner. You can even make it to be put it into your lunch boxes. The best part is that this aromatic and flavourful Kashmiri Dahi Baingan goes well with both rice and roti.
Serve Kashmiri Dahi Baingan along with Steamed Rice or Phulka and a side of Kashmiri Style Bharit Marchavangun Recipe-Stuffed Chillies for a simple weekday meal.
If you like this recipe, you can also try our other Eggplant Recipes such as:
10 M
15 M
25 M
4 Servings
Ingredients
- 500 grams Brinjal (Baingan / Eggplant) , cut into 1 inch pieces
- 3 tablespoon Mustard oil
- 2 cups Curd (Dahi / Yogurt) , whisked well until smooth
- 2 teaspoons Dry ginger powder
- 2 teaspoons Kashmiri Red Chilli Powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Fennel seeds (Saunf) , coarsely pounded
- 4 Cardamom (Elaichi) Pods/Seeds
- 1/4 teaspoon SSP Asafoetida (Hing)
- Salt , to taste
How to make Kashmiri Dahi Baingan Recipe
To begin making the Kashmiri Dahi Baingan Recipe, place the cut eggplant/ brinjal pieces in a bowl of salted water for about 10 minutes.
Add 1 tablespoon of mustard oil into a preheated pan. Drain the baingan from its water and add the drained baingan to the pan.
Sprinkle salt after adding the baingan cubes, stir well to combine. Cover and cook the brinjal until soft and roasted. Once done turn off the heat and keep aside.
Into a mixing bowl, add the curd, ginger powder, red chilli powder, turmeric powder, salt to taste and whisk well to make a smooth mixture.
Now we will make the Kashmiri Dahi Baingan:
In a kadai, heat the rest of the mustard oil on medium heat. Once the oil is hot add the coarsely pounded fennel seeds, green cardamom, asafoetida and saute for a few seconds till the aromas are released.
Add the whisked curd and give it a brisk boil for 1 minute. Keep whisking to get a smooth dahi mixture. Add the roasted brinjal and boil for another 3-4 minutes and turn off the heat.
Check the salt and adjust according to taste and transfer the Kashmiri Dahi Baingan to a serving bowl.
Serve Kashmiri Dahi Baingan Recipe along with Steamed Rice or Phulka and a side of Kashmiri Style Bharit Marchavangun Recipe-Stuffed Chillies for a simple weekday meal.
