Dhungare Baingan Recipe: A Smoky Lucknowi Delight
Dhungare Baingan, a traditional side dish from the regal kitchens of Lucknow, brings together the smokiness of roasted eggplant with the creamy tang of curd (yogurt) and an assortment of aromatic spices. The method of infusing a second layer of smoke using coal adds an unmatched depth of flavor that’s a hallmark of this dish. Whether served with aromatic Vegetable Pulao or a soft, buttery Garlic Naan, Dhungare Baingan will transport your taste buds straight into the heart of Nawabi cuisine.
Recipe Overview
| Recipe Name | Dhungare Baingan |
|---|---|
| Cuisine | Lucknowi |
| Course | Side Dish |
| Diet | Vegetarian |
| Servings | 4 |
| Preparation Time | 5 minutes |
| Cooking Time | 20 minutes |
| Total Time | 25 minutes |
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 1 whole |
| Curd (Dahi / Yogurt) | 2 cups |
| Green Chilli (chopped) | 1 |
| Cumin Powder (Jeera) | 1 tsp |
| Kashmiri Red Chilli Powder | ½ tsp |
| Garam Masala Powder | ½ tsp |
| Onion (sliced) | 1 medium |
| Salt | To taste |
| Ghee | 1 tbsp |
| Coriander Leaves (chopped) | 2 tbsp |
Instructions
-
Roasting the Eggplant:
Begin by roasting the whole brinjal (eggplant) over an open flame on a gas stove. Turn it occasionally until the skin becomes charred and blackened. Once the eggplant is completely roasted, remove it from the flame and place it on a plate. Let it cool down to a manageable temperature. -
-
Peeling and Mashing:
After the eggplant cools, peel away the charred skin. You will now see the tender, smoky flesh. Mash the roasted baingan (eggplant) with a fork or your hands to create a smooth, pulpy mixture. -
Mixing the Ingredients:
Transfer the mashed baingan into a pot with a tight-fitting lid. Add in the curd (yogurt), sliced onions, chopped green chilli, roasted cumin powder, garam masala powder, Kashmiri red chilli powder, and salt to taste. Mix everything thoroughly to combine the flavors. -
Infusing the Smoke:
To give the baingan a second layer of smokiness, take a piece of coal and place it on an open flame. Heat the coal until it becomes red-hot and glowing. Once ready, place a small bowl on top of the baingan mixture in the pot. Carefully place the hot coal into the bowl. Drizzle a little ghee (clarified butter) over the coal. When the coal starts to smoke, quickly close the lid of the pot to trap the smoky aroma inside. Allow it to infuse for about 5 minutes. -
Final Touches:
After 5 minutes, open the lid of the pot, and remove the small bowl containing the coal. Garnish the Dhungare Baingan with freshly chopped coriander leaves to add a touch of freshness and color. -
Serving Suggestion:
Serve this delicious, smoky Dhungare Baingan alongside a bowl of aromatic Vegetable Pulao or Garlic Naan. It pairs perfectly with a rich Nawabi Kofta Curry for a regal and satisfying meal.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 120 |
| Protein | 4g |
| Carbohydrates | 10g |
| Fiber | 3g |
| Fat | 8g |
| Saturated Fat | 3g |
| Sodium | 230mg |
| Vitamin C | 10% of Daily Value |
| Calcium | 4% of Daily Value |
Why You’ll Love Dhungare Baingan:
- Smoky Flavor: The distinct smoky aroma from roasting and infusing coal gives this dish a rich depth of flavor that’s truly unique.
- Creamy and Tangy: The addition of curd balances the smoky heat with a cool, creamy tang that complements the softness of the baingan.
- Vegetarian Delight: This dish is perfect for vegetarians and can easily be paired with various other dishes in a meal.
Serving Suggestions:
Dhungare Baingan is a versatile side dish that can elevate any meal. For a complete meal, try pairing it with:
- Aromatic Vegetable Pulao: The fragrant rice and spices from the pulao contrast beautifully with the smoky eggplant.
- Garlic Naan: Soft, pillowy naan infused with garlic complements the richness of the baingan.
- Nawabi Kofta Curry: A luscious, rich curry that pairs wonderfully with the smoky, tangy baingan.
This Dhungare Baingan Recipe brings together the best of Lucknow’s royal culinary heritage, and it’s guaranteed to become a favorite at your next gathering. Whether it’s a dinner party or a casual weeknight meal, this dish will add a touch of Nawabi elegance to your table. Enjoy!
