DAHI BAINGAN RECIPE

INGREDIENTS

FOR ROASTING BAINGAN:

• 3 TSP OIL

• 6 BAINGAN / BRINJAL / EGGPLANT, SLICED

FOR CURRY:

• 2 TSP OIL

• 1 TSP CUMIN / JEERA

• 1 BAY LEAF / TEJ PATTA

• PINCH OF HING / ASAFOETIDA

• 1 ONION, FINELY CHOPPED

• 1 TSP GINGER GARLIC PASTE

• 2 TSP BESAN / GRAM FLOUR

• ¼ TSP TURMERIC / HALDI

• ½ TSP KASHMIRI RED CHILLI POWDER / LAL MIRCH POWDER

• ½ TSP CORIANDER POWDER

• ¼ TSP GARAM MASALA

• ½ CUP WATER

• 1 CUP CURD / YOGURT

• ½ TSP SALT

• 1 TSP KASURI METHI / DRY FENUGREEK LEAVES, CRUSHED

• 2 TBSP CORIANDER LEAVES, FINELY CHOPPED

INSTRUCTIONS

1. FIRSTLY, IN A LARGE KADAI HEAT 3 TSP OIL AND ROAST 6 SLICED BAINGAN AND KEEP ASIDE.

2. NOW TO THE SAME KADAI, HEAT 2 TSP OIL AND ADD 1 TSP CUMIN, 1 BAY LEAF AND PINCH OF HING. SAUTE WELL.

3. NOW ADD 1 ONION AND 1 TSP GINGER GARLIC PASTE AND SAUTE WELL.

4. FURTHER ADD 2 TSP BESAN AND ROAST ON LOW FLAME FOR 5 MINUTES.

5. ADDITIONALLY ADD ¼ TSP TURMERIC, ½ TSP CHILLI POWDER, ½ TSP CORIANDER POWDER AND ¼ TSP GARAM MASALA.

6. NOW ADD ½ CUP WATER AND 1 CUP WHISKED CURD KEEPING THE FLAME ON LOW.

7. STIR CONTINUOUSLY TILL THE CURD COMBINES WELL.

8. ADD ROASTED BRINJAL AND ½ TSP SALT.

9. MIX WELL, COVER AND SIMMER FOR 5 MINUTES.

10. FURTHER ADD 1 TSP CRUSHED KASURI METHI AND 2 TBSP CORIANDER LEAVES. MIX WELL.

11. FINALLY, SERVE DAHI BAINGAIN WITH CHAPATHI OR KULCHA.