Kashmiri Dahi Baingan Recipe
Kashmiri Dahi Baingan is a flavorful and aromatic dish from the beautiful region of Kashmir. This vegetarian delight features diced eggplant (brinjal) cooked in a smooth and tangy yogurt gravy, enhanced with a medley of aromatic spices. It’s a perfect main course that pairs wonderfully with steamed rice or freshly made phulka (Indian flatbread). Known for its rich taste and balance of flavors, this recipe is a true representation of the delicate yet bold Kashmiri style of cooking.
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan/Eggplant) | 500 grams, cut into 1-inch pieces |
| Mustard oil | 3 tablespoons |
| Curd (Dahi/Yogurt) | 2 cups, whisked until smooth |
| Dry ginger powder | 2 teaspoons |
| Kashmiri red chili powder | 2 teaspoons |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Fennel seeds (Saunf) | 1 teaspoon, coarsely pounded |
| Cardamom (Elaichi) Pods/Seeds | 4 pods |
| SSP Asafoetida (Hing) | 1/4 teaspoon |
| Salt | To taste |
Preparation Time
10 minutes
Cooking Time
15 minutes
Total Time
25 minutes
Servings
4 servings
Instructions
-
Prepare the Eggplant:
Start by placing the cut brinjal (eggplant) pieces into a bowl of salted water. Let them soak for about 10 minutes. This step helps in reducing any bitterness from the brinjal and ensures it cooks evenly. -
Roast the Eggplant:
Heat 1 tablespoon of mustard oil in a preheated pan over medium heat. Drain the brinjal pieces and add them to the pan. Sprinkle salt over the brinjal and stir well to coat. Cover the pan and cook the eggplant until it becomes soft and golden, turning occasionally to ensure even roasting. Once done, set it aside. -
Prepare the Yogurt Gravy:
In a mixing bowl, add the whisked curd (yogurt), dry ginger powder, Kashmiri red chili powder, turmeric powder, and a pinch of salt. Whisk them together until the mixture is smooth and well-combined. -
Cook the Yogurt Mixture:
In a kadai (wok), heat the remaining mustard oil over medium heat. Once the oil is hot, add the coarsely pounded fennel seeds, green cardamom pods, and a pinch of asafoetida (hing). Sauté the spices for a few seconds until their aromas are released. -
Combine the Ingredients:
Now, pour the prepared yogurt mixture into the kadai. Stir well and bring it to a brisk boil for about 1 minute, making sure the yogurt doesn’t curdle by continuously whisking. Once it’s boiling, add the roasted brinjal to the kadai. Stir gently to combine and cook for another 3-4 minutes, allowing the eggplant to absorb the flavors. -
Final Touch:
Taste the dish and adjust the salt if needed. Once the yogurt and brinjal are well-blended and the gravy has thickened slightly, turn off the heat. -
Serve:
Transfer the Kashmiri Dahi Baingan to a serving bowl. This dish is best enjoyed with steamed rice or soft phulkas (Indian flatbread) for a comforting and satisfying meal.
Serving Suggestions
Kashmiri Dahi Baingan pairs wonderfully with a side of Kashmiri Style Bharit Marchavangun (stuffed chilies) or other Kashmiri delicacies to make your meal complete. It’s perfect for both weeknight dinners and special occasions, bringing the flavors of Kashmir right to your table.
Enjoy this aromatic and tangy delight and experience the authentic taste of Kashmiri cuisine at home!
Nutritional Information (per serving)
(Approximate values; based on serving size and ingredients used)
| Nutrient | Value |
|---|---|
| Calories | 180 kcal |
| Protein | 3 g |
| Carbohydrates | 18 g |
| Fat | 12 g |
| Fiber | 5 g |
| Sodium | 380 mg |
| Sugar | 7 g |
Embrace the traditional flavors of Kashmir with this simple yet mouthwatering Kashmiri Dahi Baingan recipe. The combination of the tender brinjal and the creamy, spiced yogurt gravy is sure to be a hit with anyone who enjoys rich, comforting meals!
