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Kashmiri dahi baingan

Jun-19-2018
Sarika Singh
10 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Kashmiri dahi baingan RECIPE

My today's dish is from valley of kashmir. Mildly spiced yet so delicious side dish to spice up your lunch/dinner. Can be served as eid party dish too.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Jammu and Kashmir
  • Simmering
  • Boiling
  • Frying
  • Sauteeing
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. 250 gms eggplants ( baigan), chopped in cubes
  2. 1 cup yogurt ( dahi), fresh and well whisked
  3. 2 green cardamom pods
  4. 1 1/2 tsp fennel seeds, pounded to coarse powder
  5. 1 tsp kashmiri red chilli powder
  6. 1 inch ginger, grated
  7. 1/4 tsp turmeric powder
  8. 2 green chillies, finely chopped
  9. 1/4 tsp asafetida ( heeng)
  10. Salt to taste
  11. Oil

Instructions

  1. Heat oil in a wok, add cubed eggplants and fry till nice golden.
  2. Remove on a kitchen paper and keep aside till needed.
  3. Mix all dry spice powder with little water to make paste and keep aside.
  4. Now heat oil in wok and add asafetida followed by cardamom pods .
  5. Let it be fragrant then add Green chillies & grated ginger , give a stir and add prepared spice paste and fry till oil separates.
  6. Now add whisked yogurt slowly and stirring constantly to avoid curdling. Let it boil then add salt and fried eggplants.
  7. Your delicious kashmiri side dish is ready to be served.

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