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.

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