Dahi Baingan
Dahi Baigan
Ingredients
- Ingredients
- Brinjal Eggplant: 3
- 4-5 ladyfinger
- Thick Curd: 2 cups
- Mustard Oil: for frying and tempering
- Kashmiri Red Chili Powder: to taste
- Turmeric Powder: to taste
- Cumin Powder: to taste
- Salt: to taste
- Dry Red Chili: as required
- Pancha Phutana Panch Phoron: as required
- Curry Leaves: a few
- Black Salt: to taste
- Sugar: 1 tsp or to taste
- Water: as needed optional for curd
Instructions
- Prepare the Brinjals:
- Cut the brinjals into desired shapes.
- Marination:
- In a mixing bowl, add the cut brinjals.
- Sprinkle turmeric powder, Kashmiri red chili powder, cumin powder, and salt.
- Add 1 tsp of water and mix well.
- Let it marinate for 5 minutes.
- Prepare the Curd:
- In another bowl, add thick curd.
- Mix in black salt and sugar.
- If you prefer thinner curd, add a little water; otherwise, keep it thick.
- Stir well and set aside.
- Fry the Brinjals:
- Heat a pan and add 2 tsp of mustard oil.
- Once hot, carefully place the marinated brinjals in the pan.
- Cover and cook on low flame for a few minutes until they turn golden brown.
- Once cooked, remove the brinjals from the pan and set aside.
- Tempering:
- In the same pan, reduce the flame to low and add 2-3 tsp of mustard oil.
- Once the oil is heated, add pancha phutana and dry red chili.
- Add curry leaves and sauté for about half a minute.
- Add the fried brinjals and fry on low flame for another half minute.
- Combine with Curd:
- Turn off the flame and let the mixture cool down.
- Once cooled, mix the brinjals with the prepared curd.
- Serve:
- Dahi Baigana is now ready to serve. Enjoy your dish!
Notes
Tips
• Adjust the spices according to your taste preferences.
• Ensure the brinjals are cooled before mixing with the curd for the best flavor.