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Photo of Dahi Masala Baingan by Meena C R at BetterButter
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Dahi Masala Baingan

Sep-27-2015
Meena C R
0 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Dahi Masala Baingan RECIPE

A tasty way to relish Aubergines!

Recipe Tags

  • Veg
  • Dinner Party
  • Sauteeing
  • Appetizers
  • Healthy

Ingredients Serving: 4

  1. 1 - baingan | Brinjal | Eggplant | Aubergine - bottle shaped
  2. A pinch of Haldi | turmeric Powder
  3. 125 ml - dahi | Curd
  4. salt to taste
  5. For the Marinade :
  6. 1 tsp - Haldi | turmeric Powder
  7. 1 tsp - jeera | Cumin Powder
  8. 1 tsp - Saunf | fennel Powder
  9. 1/2 tsp - Red Chilli Powder
  10. 1/4 tsp - Aamchur | Dry Mango Powder
  11. 3 tbsp - Rice flour
  12. 1 tbsp - besan | Chick Pea Flour
  13. 1 tbsp - dahi | Curd
  14. salt to taste
  15. For Tempering :
  16. 1/2 tsp - oil
  17. 1 tsp - Rai | Mustard Seeds
  18. 6 to 7 - Kadhi Patta | Curry Leaves
  19. For Garnishing :
  20. 1 tbsp - Fresh Dhania | coriander Leaves
  21. 1 tsp - Red Chilli Flakes

Instructions

  1. Wash and slice the brinjal in round thin slices. Place the sliced Brinjals in a bowl of water with a pinch of haldi mixed. Keep aside.
  2. For the Marinade: In a mixing bowl, add besan and rice flour. Add curd and mix to make a lump free smooth paste. Combine rest of the ingredients mentioned for the marinade well. Keep aside for 5 minutes.
  3. Remove the brinjal slices from water and dry them gently with a kitchen towel. Marinate the brinajal slices in the masala mix and keep aside for 15 minutes.
  4. Place a tava on medium flame. Add few drops of oil and place the marinated masala baingan slices, with little gaps between two slices.
  5. Once the side touching the tava is cooked, in about a minute's time, turn the brinjal slices to the other side. Adjust the flame to low and ensure the masala does not get burnt.
  6. Once masala baingan slices is cooked on both sides, switch off the gas and transfer the masala baingan slices to a plate.
  7. In a bowl, whisk curd to make it smooth. Add salt and mix well. In a small pan, heat oil and add rai. When rai splutters add curry leaves and switch off the flame. Pour this tempering on top of the whisked curd.
  8. Mix the curd gently. Pour the curd on top of the masala baingan slices.
  9. Garnish with red chilli flakes, Kadhi Patta and freshly chopped dhania leaves.
  10. Serve as an Appetizer or Side Dish.

Reviews (3)  

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Deviyani Srivastava
Oct-01-2015
Deviyani Srivastava   Oct-01-2015

Very nice recipe, i like the additions you have made. Will try this with my simple haldi - baigan fry.

Rajni Thaker
Sep-29-2015
Rajni Thaker   Sep-29-2015

I love this. This is very healthy and can be served as Party snack...instead of dahi vada...this is very delightful! I add a bit of sugar too to the dahi!

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