Kashmiri Dahi baiganby Anjana Chaturvedi

  • Kashmiri Dahi baigan, How to make Kashmiri Dahi baigan
Kashmiri Dahi baiganby Anjana Chaturvedi
  • Prep Time10mins
  • Cook Time20mins
  • Serves4People
Kashmiri Dahi baigan


  • 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


  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
    comment 2
    debdatta mitra 2 months ago

    Than You ma'am. Tried yesterday. Loved by all.

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    Sulabha Chandorkar 4 months ago

    Must try !

    comment 2
    Simantini Sanyal chaudhuri 6 months ago


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    Vineeta Ezra 7 months ago

    Nice n easy recipe. will try definitely.

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    Mitali Chakraborty 7 months ago

    very nice.

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    priya waheed 7 months ago

    Made it today! Didn't have dry ginger pwd so chopped fresh ginger and sauteed with the jeera. turned out superb!! Thank you Anjana .

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    Mala Dwivedi 8 months ago

    will try sounds interesting & easy to cook

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    Lakshmi Suresh 8 months ago

    sounds yum ! will definitely try this out...it's similar to the Kashmiri dum all

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    Shabana Aslam 9 months ago

    use whisked curd

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    arunika das 10 months ago

    hi. i tried this but unfortunately my yogurt curdled. is there any way to stop it.

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    RomI kohli a year ago

    very nice i m interested in kashmiri food and wants to learn

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    Deviyani Srivastava a year ago

    Dear Anjana mam, i have never been fond of baigan in any other form other than the bharta. Thank you so much for sharing this recipe. It looks amazing!

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