Dhungare Baingan Recipe
Description:
Dhungare Baingan is a traditional Lucknowi side dish that takes full advantage of the rich, smoky flavors imparted by the age-old technique of smoking food with coal. The term Dhungare refers to the process of infusing food with smoke, often done using hot coal, which imparts a distinct tandoori-like essence to the dish. When ghee is drizzled over hot coals, the smoke infuses the baingan, creating a mouthwatering, aromatic flavor profile that’s deeply satisfying.
This recipe features smoky roasted eggplant (baingan) paired with tangy yogurt and a medley of spices that bring out the full depth of flavors. Itβs a vegetarian delight that works beautifully as a side dish, complementing everything from flatbreads to rice.
Cuisine:
Lucknowi (North Indian)
Course:
Side Dish
Diet:
Vegetarian
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 1 whole |
| Curd (Dahi / Yogurt) | 2 cups |
| Green Chilli | 1, chopped |
| Cumin Powder (Jeera) | 1 teaspoon |
| Kashmiri Red Chilli Powder | 1/2 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Onion | 1, sliced |
| Salt | To taste |
| Ghee | 1 tablespoon (for smoking) |
| Coriander (Dhania) Leaves | 2 tablespoons, chopped |
Preparation Time:
5 minutes
Cooking Time:
20 minutes
Instructions:
-
Roast the Eggplant:
Begin by roasting the whole eggplant (baingan) directly over an open gas flame. Hold it with tongs or a fork, and rotate it slowly until the skin is completely charred. The roasting process is key to creating the smoky flavor that gives this dish its signature taste. Once done, turn off the flame and carefully place the eggplant on a plate to cool. -
Peel and Mash the Eggplant:
Once the roasted eggplant is cool enough to handle, peel off the charred skin. The flesh should be soft and smoky, perfect for mashing. Mash the roasted eggplant well with a fork or masher until you have a smooth consistency. -
Prepare the Yogurt Mixture:
Transfer the mashed eggplant into a pot with a tight-fitting lid. Add the curd (yogurt), chopped green chillies, sliced onions, roasted cumin powder, Kashmiri red chilli powder, garam masala powder, and salt to taste. Stir everything together thoroughly until the mixture is well combined. -
Smoking the Dish:
The key to this dish’s incredible flavor is the smokiness. To smoke the baingan mixture, heat a small bowl or a piece of foil in the center of the pot. Place the ghee in a spoon and heat it directly over the flame until it starts to smoke. Once the ghee is hot and smoky, carefully pour it into the bowl or over the foil in the pot. Cover the pot immediately with the lid to trap the smoke inside. Allow the dish to sit covered for about 5 minutes so the flavors can meld. -
Garnish and Serve:
After the smoking process is complete, uncover the pot, and stir the mixture again. Sprinkle chopped coriander leaves on top for freshness and a hint of herbal flavor. Your Dhungare Baingan is now ready to be served!
Serving Suggestions:
Serve Dhungare Baingan as a side dish with naan, roti, or steamed rice. It pairs wonderfully with dal (lentils) or any spiced curry, adding a unique smoky depth to the meal.
Tips:
- You can adjust the amount of green chili depending on your preferred spice level.
- If you donβt have access to an open flame, you can also roast the eggplant in an oven or under a broiler until the skin is charred.
- For extra richness, you can add a touch more ghee or a dollop of cream before serving.
Enjoy this Lucknowi-inspired smoky baingan recipe that is sure to be a hit at any meal!
