Kashmiri Dahi Baingan Recipe
Kashmiri Dahi Baingan is a traditional and flavorful dish from the beautiful region of Kashmir. It’s a hearty vegetarian recipe where tender brinjal (eggplant) pieces are simmered in a smooth, spiced yogurt gravy, creating a creamy yet aromatic dish. The richness of mustard oil paired with the subtle heat of Kashmiri spices brings this dish to life. Perfect for a comforting meal, Kashmiri Dahi Baingan can be served with rice, roti, or phulka, making it a versatile addition to your table.
Cuisine: Kashmiri
Course: Main Course
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Eggplant) | 1 large |
| Mustard Oil | 2 tbsp |
| Cardamoms | 2 |
| Asafoetida (Hing) | A pinch |
| Fennel Powder | 1 tbsp |
| Ginger Powder | 1 tsp |
| Whisked Curd (Yogurt) | 1 cup |
| Red Chili Powder | 2 tsp |
| Turmeric Powder | 1/2 tsp |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Instructions
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Prepare the Brinjal: Begin by cutting the brinjal into medium-sized pieces and soaking them in a bowl of salted water. Let it sit for about 10 minutes. This will help in reducing any bitterness and improve the texture of the brinjal.
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Whisk the Curd: While the brinjal soaks, take the curd in a separate bowl and whisk it well until smooth. Set it aside.
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Heat Mustard Oil: In a pan, heat the mustard oil over medium flame. Once the oil is hot, add the cardamoms and a pinch of asafoetida (hing). Let them cook for about 10 seconds to release their aromatic fragrance.
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Cook the Brinjal: Drain the brinjal pieces from the salted water and add them to the pan with the mustard oil and spices. Stir in a pinch of salt and sauté the brinjal until it softens and turns golden brown. This process should take about 5-6 minutes, depending on the size of your brinjal pieces.
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Add the Spices: Once the brinjal is cooked, add the fennel powder, ginger powder, turmeric powder, and red chili powder to the pan. Stir well and cook the spices with the brinjal for an additional 1-2 minutes, allowing the flavors to meld together.
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Add the Whisked Curd: Lower the flame and carefully add the whisked curd to the pan. Stir gently to combine everything. Let the mixture simmer for about 4-6 minutes on low heat, allowing the curd to thicken slightly and the brinjal to absorb the creamy flavors.
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Taste and Adjust: Check the seasoning and adjust salt as necessary. If you like a richer flavor, you can add a little extra mustard oil or curd at this stage.
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Serve: Once everything is cooked and the gravy has reached the desired consistency, turn off the heat. Serve your Kashmiri Dahi Baingan with steamed rice, phulka, or kachumber salad for a complete and satisfying meal.
Serving Suggestions:
Kashmiri Dahi Baingan pairs wonderfully with soft phulkas or steamed rice. You can also serve it alongside a fresh, crisp kachumber salad to balance out the richness of the dish.
Nutrition Information (per serving):
Note: Nutritional values are approximate and may vary based on portion size and ingredients used.
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 180-200 kcal |
| Protein | 3-4 g |
| Carbohydrates | 12-15 g |
| Fat | 15-17 g |
| Fiber | 3-4 g |
| Sodium | 300-400 mg |
Tip: If you prefer a thicker consistency, you can simmer the dish for a little longer or add a tablespoon of besan (gram flour) to help thicken the gravy.
This Kashmiri Dahi Baingan is a great dish to introduce to your weekly menu, whether you are hosting a family gathering or preparing a comforting meal. With its unique blend of spices and creamy texture, it’s sure to impress!
