Kashmiri Dahi Baingan Recipe
Dive into the world of Kashmiri cuisine with this delightful Kashmiri Dahi Baingan recipe, where the richness of eggplant is beautifully complemented by the tangy and creamy yogurt sauce. This dish brings together aromatic spices and vibrant flavors, making it a wonderful addition to your main course offerings. Perfectly paired with steaming rice, fluffy phulka, or a refreshing kachumbar salad, this dish is sure to impress your family and friends. Let’s get started!
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplant (Baingan) | 1 large |
| Mustard oil | 2 tablespoons |
| Green cardamom | 2 pods |
| Asafoetida (Hing) | A pinch |
| Fennel powder | 1 tablespoon |
| Ginger powder | 1 teaspoon |
| Curd (Yogurt) | 1 cup, well-beaten |
| Red chili powder | 2 teaspoons |
| Turmeric powder | ½ teaspoon |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 5 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 6 g |
| Sugars | 2 g |
| Total Fat | 12 g |
| Saturated Fat | 1.5 g |
Preparation Steps
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Preparing the Eggplant: To begin the preparation, slice the eggplant into bite-sized pieces and immerse them in salted water for about 10 minutes. This process helps to remove any bitterness from the eggplant and also keeps them from browning.
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Beating the Yogurt: While the eggplant soaks, take a bowl and beat the curd until it becomes smooth and creamy. Set it aside for later use.
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Heating the Oil: In a heavy-bottomed pan or kadhai, heat the mustard oil over medium heat until it is hot and shimmering.
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Adding Aromatics: Once the oil is heated, add the green cardamom pods and a pinch of asafoetida (hing). Sauté them for about 10 seconds until fragrant, being careful not to let them burn.
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Cooking the Eggplant: Remove the soaked eggplant from the salted water, draining it well. Add the eggplant pieces to the pan, followed by a little salt. Stir gently and cook the eggplant for about 10 to 15 minutes, or until it is tender and fully cooked. Make sure to stir occasionally to prevent sticking.
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Incorporating Spices: Once the eggplant is cooked, add the fennel powder, ginger powder, turmeric powder, and red chili powder. Mix everything thoroughly and cook for an additional 1 to 2 minutes, allowing the spices to infuse the eggplant.
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Combining with Yogurt: Now, reduce the heat to low and gently fold in the well-beaten yogurt into the eggplant mixture. Be careful to stir gently to avoid curdling the yogurt. Allow the dish to simmer on low flame for about 4 to 6 minutes, which will help meld the flavors together.
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Final Touches: Taste the dish and adjust the salt if necessary. Once done, turn off the heat and prepare to serve.
Serving Suggestions
Serve this luscious Kashmiri Dahi Baingan hot alongside fragrant basmati rice, soft phulka (Indian flatbreads), and a refreshing kachumbar salad made of diced cucumbers, tomatoes, and onions, drizzled with lemon juice. This meal not only highlights the flavors of Kashmir but also showcases a balance of textures and temperatures that are sure to tantalize your taste buds.
Conclusion
Kashmiri Dahi Baingan is more than just a dish; it is a celebration of flavors, cultures, and culinary traditions. Its creamy texture and aromatic spices create a comforting experience that evokes the warmth of home-cooked meals. Enjoy this delightful recipe, and don’t hesitate to share it with your loved ones—after all, good food is best enjoyed together!
