Kashmiri Dahi baigan

Anjana Chaturvedi
Anjana Chaturvedi|
Last updated on Jan 14th
Kashmiri dahi baigan - brinjals cooked in yogurt sauce
  • Prep Time0Minutes
  • Cooking Time20Minutes
  • Serves4people

Recipe Ingredients

  • 500 gm - Brinjals / Baingan
  • 2 cup - Yogurt / Dahi
  • 1 tbsp - Fennel Seeds / Saunf coarsely crushed
  • 1.5 tsp - Ginger Powder / Saunth
  • 4 Green - Cardamom / Hari Elaichi
  • 1.5 tsp - Kashmiri Chilli Powder
  • 3 tbsp - Mustard Oil / Sarso ka tel
  • 2 tbsp - Water / Paani
  • 1/3 tsp - Asafoetida / Hing powder
  • 1/2 tsp - turmeric/haldi (optional)
  • To taste Salt / Namak

Recipe Preparation

  1. Wash and wipe brinjals and chop into medium size cubes
  2. Heat oil in a broad pan and deep fry the brinjal cubes on medium heat
  3. Fry till they become golden in colour .
  4. Drain the fried brinjals on a paper napkin to absorb the extra oil.
  5. In a heavy and wide cooking pan add mustard oil.
  6. Mix all the dry spices with 2 tbsp water and keep aside.
  7. Add green cardamom and asafoetida in the hot oil and when cardamom start crackling add the spice mixture in it.
  8. Give it a stir and then add the whisked yogurt
  9. Keep stirring to avoid curdling.
  10. When it start boiling then add the fried brinjal pieces.
  11. Cook on medium heat for abour 5-6 minutes.
  12. When it start to thicken and brinjal pieces become soft then its done.
  13. Serve hot with roti or steamed rice
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