Dahi Baingan Recipe – Brinjal in Curd-Based Gravy

Introduction

Dahi Baingan, a delightful North Indian dish, showcases the lovely synergy between brinjal (also known as eggplant) and yogurt, harmonizing flavors to create a creamy, tangy, and aromatic dish that is perfect for any meal. The richness of curd combined with an array of spices elevates this dish, making it a fantastic side dish to accompany chapatis or rice. This recipe is not just a treat for the palate but also a celebration of wholesome vegetarian ingredients, ideal for anyone looking to indulge in authentic Indian flavors.

Ingredients

Nutritional Information (per serving)

Instructions

1. Preparation: To begin making the Dahi Baingan, ensure that all ingredients are prepared in advance. Chop the brinjals, slice the onions and tomatoes, and have the spices ready for use.

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2. Sauté the Brinjals: In a shallow frying pan, heat about 2 teaspoons of sunflower oil over medium heat. Lightly sauté the chopped brinjals until they are golden brown and tender, taking care not to make them mushy. Once browned, remove them from the heat and set aside.

3. Mix the Yogurt and Spices: In a mixing bowl, combine the curd (yogurt) and gram flour (besan) until smooth, ensuring there are no lumps. To this mixture, add coriander powder, red chili powder, fennel powder, garam masala, and turmeric powder, mixing everything well to form a homogenous paste.

4. Prepare the Spice Blend: In a kadai (wok), dry roast the sesame seeds and dry red chillies until fragrant. Once cooled, blend them into a fine powder using a mixer and set aside.

5. Temper the Spices: In the same kadai, add a little more oil if needed and heat it up. Once heated, add the mustard seeds and cumin seeds, allowing them to splutter. Then, add the split urad dal, cloves, cinnamon, cardamom, and bay leaf, stirring until they change color. Add the curry leaves and let them splutter before incorporating the ginger garlic paste, frying for a few seconds until the raw smell dissipates.

6. Cook the Base: Add the finely sliced onions to the kadai and sauté them on medium heat until they turn golden brown. Next, add the sliced tomatoes, cooking until they soften and turn mushy.

7. Combine Everything: Once the tomatoes are cooked, fold in the yogurt and gram flour mixture from the bowl, ensuring it blends well with the onion-tomato base.

8. Add Brinjals: Gently add the sautéed brinjal cubes to the kadai, mixing well so they are coated with the curd-spice mixture. Cover the pan and let it cook for a few more minutes, allowing the flavors to meld together and the brinjals to absorb the masala.

9. Season and Garnish: Add salt to taste, give everything a final stir, and check the seasoning. Garnish the Dahi Baingan with freshly chopped coriander leaves for a burst of color and flavor.

10. Serve: Dahi Baingan is now ready to be served! It pairs beautifully with warm phulkas or pudina tawa paratha. Alternatively, you can enjoy it alongside a mild saffron pilaf (Kesar Pulao) for a complete meal.

Conclusion

This Dahi Baingan recipe is not only simple to prepare but also encapsulates the essence of Indian cuisine with its delightful blend of spices and creamy yogurt. With every bite, you will experience a balance of flavors that makes this dish a must-try in your culinary journey. Perfect for family meals or special gatherings, it is sure to impress and leave your guests asking for seconds. Enjoy the warmth and comfort of this traditional dish, and let it bring a touch of North Indian hospitality to your table!