Dhungare Baingan Recipe: A Lucknowi Delight
If you’re seeking a unique and flavorful vegetarian side dish to impress your guests, look no further than Dhungare Baingan, a traditional dish from Lucknow that infuses the smoky richness of coal with the tangy goodness of curd, spices, and brinjal (eggplant). This recipe involves a fascinating technique where the brinjal is roasted over an open flame, and the aroma of coal is infused into the dish to create a tandoor-like flavor. Perfect for pairing with Sabz Pulao, Garlic Naan, and Punjabi Dal Tadka, this aromatic, flavorful dish will undoubtedly become a favorite at your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Eggplant) | 1 whole |
| Curd (Yogurt) | 2 cups |
| Green Chilli, chopped | 1 |
| Cumin Powder | 1 tsp |
| Kashmiri Red Chilli Powder | 1/2 tsp |
| Garam Masala Powder | 1/2 tsp |
| Onion, thinly sliced | 1 |
| Salt | To taste |
| Ghee (for smoking) | 1 tbsp |
| Fresh Coriander Leaves, chopped | 2 tbsp |
Preparation Time
- 5 minutes
Cooking Time
- 20 minutes
Instructions
-
Roasting the Brinjal:
Begin by placing the brinjal directly on the gas flame. Roast it, turning it occasionally, until the outer skin begins to peel off and becomes charred. Keep the flame medium to high, ensuring the brinjal is evenly cooked. This method imparts a distinct smoky flavor to the brinjal, which is a hallmark of Dhungare Baingan. -
-
Prepare the Brinjal Mixture:
Once the brinjal is charred, remove it from the flame and allow it to cool slightly. Peel off the charred skin, leaving the soft, smoky flesh behind. Mash the flesh of the brinjal in a bowl. -
Mix with Spices and Ingredients:
To the mashed brinjal, add 2 cups of fresh curd, the thinly sliced onion, chopped green chili, cumin powder, garam masala powder, Kashmiri red chili powder, and salt. Stir everything together thoroughly to combine the ingredients and allow the flavors to meld. Set this mixture aside for now. -
Infuse the Smoky Flavor:
Place a piece of coal on the gas flame, and roast it until it turns red-hot. Once it’s fully roasted, carefully transfer the coal to a small bowl. Place this bowl in the pot containing the mashed brinjal mixture. Pour 1 tablespoon of ghee over the coal to create smoke, then immediately cover the pot tightly to trap the smoky aroma inside. Allow it to sit for 3-5 minutes to infuse the brinjal mixture with the smoky flavor. -
Final Touches:
After 3 to 5 minutes, remove the coal from the pot and discard it. Give the brinjal mixture a good stir to ensure the smoky flavor has blended in. -
Garnish and Serve:
Garnish with freshly chopped coriander leaves for an added burst of color and freshness. Your Dhungare Baingan is now ready to be served.
Serving Suggestions
Serve this smoky and aromatic Dhungare Baingan as a side dish with Sabz Pulao, Garlic Naan, and Punjabi Dal Tadka for a truly delicious and satisfying meal. The complexity of flavors in this dish makes it a perfect accompaniment to a hearty, flavorful spread.
Enjoy the authentic taste of Lucknow with this traditional recipe that celebrates both the smoky charm of coal and the earthy richness of brinjal, enhanced with vibrant spices and creamy curd.
Tip: The key to this recipe lies in the technique of smoking the brinjal with coal, which adds a unique depth of flavor that is hard to replicate. Make sure to allow the brinjal to cool enough to handle before peeling, as this ensures the best texture for mashing.
