Kashmiri Dahi Baigan Recipe
Kashmiri dahi baigan- brinjals cooked in flavorful and delicious yogurt sauce
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Main Course, Side Dish
Cuisine: Kashmiri cuisine
Keyword: dahi baigan, dahi wale baigan, kashmiri
Servings: 4 people
Author: Anjana Chaturvedi
- 500 gm Brinjals / Baingan
- 2 cup Yogurt / Dahi
- 1 tbsp Fennel Seeds / Saunf coarsely crushed
- 1.5 tsp Ginger Powder / Saunth
- 4 Green Cardamom / Hari Elaichi
- 1.5 tsp Kashmiri Chilli Powder
- 3 tbsp Mustard Oil / Sarso ka tel
- 2 tbsp Water / Paani
- 1/3 tsp Asafoetida / Hing powder
- 1/2 tsp Turmeric Powder / Haldi Powder (optional)
- To taste Salt / Namak
Wash and wipe brinjals and chop into medium size cubes
Heat oil in a broad pan and deep fry the brinjal cubes on medium heat
Fry till they become golden in colour .
Drain the fried brinjals on a paper napkin to absorb the extra oil.
In a heavy and wide cooking pan add mustard oil.
Mix all the dry spices with 2 tbsp water and keep aside.
Add green cardamom and asafoetida in the hot oil and when cardamom start crackling add the spice mixture in it.
Give it a stir,remove the pan from the stove and then add the whisked yogurt
After few seconds put the pan on the stove on medium heat and Keep stirring continuously to avoid curdling.
When it start boiling then add the fried brinjal pieces.
Cook on medium heat for abour 5-6 minutes.
When it start to thicken and brinjal pieces become soft then its done.
Serve hot with roti or steamed rice