Kashmiri Dahi Baingan Recipe
Kashmiri Dahi Baingan is a delightful and flavorful vegetarian dish from the beautiful region of Kashmir. This dish combines the richness of creamy yogurt with the earthy taste of roasted brinjal (eggplant), spiced with aromatic Kashmiri seasonings. It makes for a perfect main course, and when paired with steamed rice or fresh phulkas, it’s a comforting meal that is both satisfying and nutritious. Ideal for a quick weekday dinner, this recipe captures the essence of Kashmiri cuisine, with its aromatic spices and mild heat.
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 500 grams, cut into 1-inch cubes |
| Mustard oil | 3 tablespoons |
| Curd (Dahi / Yogurt) | 2 cups, whisked until smooth |
| Dry ginger powder | 2 teaspoons |
| Kashmiri Red Chilli Powder | 2 teaspoons |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Fennel seeds (Saunf) | 1 teaspoon, coarsely pounded |
| Green Cardamom (Elaichi) Pods/Seeds | 4, crushed or whole |
| Asafoetida (Hing) | 1/4 teaspoon |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | ~150 kcal |
| Protein | ~3 grams |
| Carbohydrates | ~15 grams |
| Fat | ~10 grams |
| Fiber | ~3 grams |
| Sodium | ~150 mg |
| Potassium | ~350 mg |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Servings
- Serves: 4
Cuisine
- Cuisine: Kashmiri
Course
- Course: Main Course
Diet
- Diet: Vegetarian
Instructions
-
Prepare the Brinjal (Eggplant)
Begin by placing the chopped brinjal (eggplant) pieces into a bowl of salted water. This will help reduce any bitterness. Let the brinjal soak for about 10 minutes. -
-
Roast the Brinjal
Heat 1 tablespoon of mustard oil in a large pan over medium heat. While the oil is heating, drain the brinjal from the salted water and add the cubes into the pan. Sprinkle some salt over the brinjal and stir to ensure even coating. Cover the pan and cook for about 7-10 minutes, until the brinjal is soft and roasted. Once done, turn off the heat and set the brinjal aside. -
Prepare the Spiced Yogurt Mixture
In a separate mixing bowl, add the whisked yogurt, dry ginger powder, Kashmiri red chilli powder, turmeric powder, and salt to taste. Whisk thoroughly until the mixture is smooth and well-combined. -
Heat the Mustard Oil
In a kadai (wok), heat the remaining 2 tablespoons of mustard oil over medium heat. Once the oil is hot, add the coarsely pounded fennel seeds, crushed green cardamom, and asafoetida. Sauté for a few seconds until the spices release their fragrance, filling the kitchen with a warm, inviting aroma. -
Combine Yogurt and Brinjal
Carefully pour the prepared whisked yogurt mixture into the kadai. Bring the mixture to a brisk boil, stirring constantly for about 1 minute to ensure the yogurt doesn’t curdle. -
Add the Roasted Brinjal
Once the yogurt has come to a boil, add the roasted brinjal cubes into the pan. Continue to cook for an additional 3-4 minutes, allowing the flavors to meld together. Stir gently to ensure the brinjal is well coated in the yogurt mixture. -
Adjust Seasoning and Serve
Taste the Kashmiri Dahi Baingan and adjust the salt if needed. Turn off the heat and transfer the dish to a serving bowl. -
Serve
Kashmiri Dahi Baingan is best enjoyed with steamed rice or phulka. For a complete meal, you can pair it with a side of Kashmiri-style Bharit Marchavangun (stuffed chilies). Enjoy this comforting and delicious Kashmiri delight!
Tips for the Perfect Kashmiri Dahi Baingan
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Selecting the Right Brinjal: Choose tender, medium-sized brinjals for this recipe. They should not be too large or overripe, as they can become bitter and mushy when cooked.
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Mustard Oil: The mustard oil adds an essential flavor typical of Kashmiri cuisine. It’s highly recommended, but if you don’t have it on hand, you can substitute with any vegetable oil, though the flavor may differ slightly.
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Spices: If you prefer a spicier version, feel free to increase the amount of Kashmiri red chilli powder or add a pinch of ground black pepper for extra heat.
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Yogurt Consistency: Make sure the yogurt is whisked smoothly without any lumps. You can also use Greek yogurt for a thicker, creamier texture.
Why You’ll Love This Recipe
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Aromatic Spices: Kashmiri Dahi Baingan has a unique blend of aromatic spices, such as fennel seeds and cardamom, which set it apart from other yogurt-based dishes.
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Vegetarian Delight: It’s a great dish for vegetarians or anyone looking to incorporate more plant-based meals into their diet. The eggplant absorbs the flavors of the spices and yogurt, creating a rich and satisfying meal.
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Simple & Quick: With a total cooking time of just 25 minutes, this recipe is perfect for busy weekdays, yet it doesn’t compromise on flavor.
Conclusion
Kashmiri Dahi Baingan is a wonderful recipe that brings together the best of Kashmiri cuisine in a simple, vegetarian dish. The combination of tender, roasted brinjal and spiced yogurt creates a harmonious flavor that is both comforting and rich. Whether served with steamed rice or phulka, it’s a meal that will leave you craving more. Try this Kashmiri classic today and enjoy the authentic taste of Kashmir in your own kitchen!
