Dahi Baingan | Brinjal in yoghurt gravy

Dahi Baingan – Eggplant/brinjals cooked in a creamy yoghurt based curry.

Brinjal may not be on the favourite lists of many. As a kid, even I disliked brinjals with great gusto. But as years passed by and after experimenting with recipes of various cuisine, I have developed a liking for brinjals.   Given the beautiful variety of brinjals that are available now, I am often tempted to buy them. The humble brinjals can be used in variety of recipes. Some of the brinjal recipes in this blog are Brinjal pakodas, Vaangi Bhaat, Badanekai Bajji, Radish greens & brinjal stir fry, bharli vaangi, brinjal rava fry, begun bhaja, Kashmiri Baadal jaam, Hyderabadi Baghara baingan, baingan bharta,  Baingan aloo sabzi, vegetable sambhar and Sindhi Sai bhaji.

Dahi Baingan is a delicious curry that pairs well with rotis  and parathas. I have used long brinjals for this recipe. However, any variety of brinjal can be used for this recipe. Brinjals are cut into strips and shallow fried. The fried brinjal strips are cooked in a creamy yoghurt based gravy.  Here goes the recipe for Dahi Baingan: 

Step by step recipe

Wash the brinjals.

Chop into 3 inches long strips

Marinate brinjal with salt, turmeric and red chilli powder.

Keep aside for 15 minutes.

In a mixing bowl, add curds and gram flour. Whisk well and keep aside.

Heat oil in a pan. Add marinated brinjals in single layer.

Shallow fry the brinjals until fully cooked. Keep fried brinjals aside.

Heat oil in a pan. Add mustard seeds, fennel seeds and asafoetida,

When the seeds start crackling, add chopped onions.

Saute for few minutes. Add chopped green chillies and ginger garlic paste.

Saute till onion turns golden brown. Add red chilly powder, cumin coriander powder and garam masala, Mix well.

Add yoghurt gram flour mixture.

Mix well and cook on low flame for few minutes.

Add fried brinjals. Mix gently.

Add water if required and cook covered for 5 minutes.

Garnish with chopped coriander. Serve dahi baingan with rotis/ parathas.

Recipe

Ingredients

4 long brinjals /500 gms brinjals
5 tbsp oil
1 tsp mustard seeds
1 tsp fennel seeds (sauf)
a pinch of asafoetida (hing)
1 large onion, finely chopped
1 to 2 green chillies, chopped
1 tbsp ginger garlic paste
1 cup yoghurt
2 tbsp gram flour (besan)
1 tsp turmeric powder
3 tsp red chilli powder
1 tsp cumin coriander powder
1/2 to 1 tsp garam masala
2 tbsp chopped coriander leaves for garnishing
salt as per taste

Method

• Wash the brinjals.
• Cut them into 3 inches long strips.
• Keep the brinjal strips immersed in a bowl of water to prevent them from turning black.
• Drain the water.
• Marinate the brinjal with salt, turmeric powder and 1 tsp red chilly powder. Keep this aside for 15 minutes.
• In the meantime, in a mixing bowl, add yoghurt and gram flour. Whisk well and keep aside.
• Heat 4 tbsp oil in a pan.
• Place the brinjal strips in a single layer.
• Shallow fry the brinjal pieces until completely cooked.
• Remove fried brinjal and keep aside.
• Heat the remaining oil in a pan.
• Add mustard seeds, fennel seeds and asafoetida.
• When the seeds crackle, add chopped onion. Saute for few minutes.
• Add chopped green chillies and ginger garlic paste.
• Saute till the onions turn golden brown.
• Add 2 tsp red chilli powder, cumin-coriander powder and garam masala.  Mix well.
• Next, add the yoghurt-gram flour mixture and salt. Mix well.
• Cook on a low flame.
• Add fried brinjal pieces and mix gently.
• Add some water if required.
• Cook covered for 5 minutes.
• Garnish with chopped coriander leaves.
• Serve dahi baingan with rotis or parathas.

WATCH RECIPE VIDEO:

 

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