Dahi Baigana | How to make Dahi Baigana

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By Roshni Subudhi
Created on 29th Apr 2016
  • Dahi Baigana, How to make Dahi Baigana
Dahi Baiganaby Roshni Subudhi
  • Dahi Baigana | How to make Dahi Baigana (25 likes)

  • 2 reviews
    Rate It!
  • By Roshni Subudhi
    Created on 29th Apr 2016

About Dahi Baigana

Hi friends, this is the first video I have recorded by myself while cooking, hope the video comes out well. Now one healthy point is that in this recipe, generally baingan or brinjal is deep fried, however without deep frying also you get the same taste and flavor.

Dahi Baigana, a deliciously finger licking recipe to treat your family and friends. This recipe of Dahi Baigana by Roshni Subudhi will definitely help you in its preparation. The Dahi Baigana can be prepared within 15 minutes. The time taken for cooking Dahi Baigana is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Dahi Baigana step by step. The detailed explanation makes Dahi Baigana so simple and easy that even beginners can try it out. The recipe for Dahi Baigana can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Dahi Baigana from BetterButter.

  • Prep Time15mins
  • Cook Time20mins
  • Serves4People
Dahi Baigana

Ingredients to make Dahi Baigana

  • 1 big brinjal, cut into thin slices
  • 2 cups thick curd
  • 1/4 tsp turmeric powder
  • 1 tsp red chilli powder
  • 4 tbsp sugar
  • 1 tbsp mustard oil
  • 2 tsp cooking oil
  • 1/4 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 1/2 tsp udad daal
  • 1/8 tsp sounf
  • 4-6 fenugreek seeds
  • 10 to 12 curry leaves
  • A pinch of asafoetida powder
  • Salt to taste
  • 1 whole red chilli
  • 2 green chillies, slit
  • 1/2 tsp degi mirch powder
  • For garnishing:
  • 2 to 3 string of curry leaves (12 to 14 curry leaves)
  • Cumin and red chilli crushed powder

How to make Dahi Baigana

  1. Cut the brinjal into thin slices. (as I have not deep fried this so I cut into little thin slices.) Now add turmeric powder, 1/2 tsp red chili powder, salt and mix well.
  2. Now heat a tava and spread mustard oil. (Keep the flame high)
  3. Now put in the masala coated brinjal. Shallow fry this till it turns golden color and crispy from both sides. (while shallow frying keep the flame low).
  4. Whisk the curd properly so that no lumps are there. Add red chili powder, salt, sugar to the curd and mix it well. Add the crispy brinjals to this and smoothly mix it.
  5. Now heat cooking oil and add mustards seeds, cumin seeds, udad daal, fenugreek seeds, sounf, whole red chilli, green chilli and asafoetida powder.
  6. When mustard seeds start to crackle and the udad daal turns golden, just add the degi mirch powder to give color to the dish. Then add this tempering to the curd mixture.
  7. Sprinkle crushed cumin and red chili powder and garnish it with curry leaf strings.
My Tip: While adding the masala to the brinjal slices, if you feel it is a little dry just sprinkle little water so that all the masalas get well coated on all slices.

Reviews for Dahi Baigana (2)

Sujata Limbua year ago
would like to try this dish :)
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neelam vermaa year ago
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