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.