Kashmiri Dahi Baingan Recipe
Give this simple and yet quick and delicious Kashmiri Dahi baingan which is cooked along with simple spices. All it takes is 15 minutes to make the dish, which can serve along with steamed rice and a dry sabzi.
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 this dahi baingan to be cooked in mustard oil that lends a lovely aroma to the dish.
Serve Kashmiri Dahi Baingan along with Steamed Rice and a side of Kashmiri Style Bharit Marchavangun Recipe-Stuffed Chillies for a simple weekday meal.
Try our other Eggplant recipes:
10 M
15 M
25 M
4 Servings
Ingredients
- 2 tablespoons Mustard oil
- 1 Brinjal (Baingan / Eggplant)
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 pinch Asafoetida (hing)
- 1 tablespoon Fennel Powder
- 1 teaspoon Dry ginger powder
- 1 cup Curd (Dahi / Yogurt) , whisked well until smooth
- 2 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste
How to make Kashmiri Dahi Baingan Recipe
To begin making the Kashmiri Dahi Baingan Recipe, place the eggplant/ baingan cubes in a bowl of salted water for about 10 minutes.
Whisk the dahi until it is smooth and keep aside.
In a kadai, heat 2 tablespoon mustard oil on medium flame.
Add the cardamom pods and asafoetida.
Drain the baingan from its water and add the drained baingan and fry till the baingan is completely cooked. Sprinkle salt after adding the baingan cubes.
Once the baingan is softened, add the dry masalas - fennel powder, ginger powder, turmeric and red chilli powder.
Finally add the whisked dahi on low flame and simmer the Kashmiri Dahi Baingan for about 4-6 minutes and turn off the flame.
Check the salt and adjust according to taste and transfer the Kashmiri Dahi Baingan to a serving bowl.
Serve Kashmiri Dahi Baingan along with Steamed Rice and a side of Kashmiri Style Bharit Marchavangun Recipe-Stuffed Chillies for a simple weekday meal.
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