Dahi Baingan Recipe: A unique eggplant curry made with deep-fried brinjal and spiced and cooked yoghurt curry It is a popular curry in Bengali and Odi cuisine, but a similar curry is also prepared in Kashmiri cuisine. When served with roti or chapathi, it makes an excellent lunch or dinner curry.
Indian cuisine is vast, with numerous curries, sweets, and breakfast dishes to choose from. One such variation from odia or bengali cuisine is dahi baingan, which uses curd as the base for the curry. The recipe cooks in minutes with few spices and can thus be prepared by inexperienced cooks.
Because of the name and the texture, the recipe may appear cumbersome and intimidating to beginners at first. But trust me, it’s one of the easiest brinjal curries with gravy to make. In comparison, most eggplant curries are made by stuffing it with either ground coconut or peanut-based masala, which can make it difficult to prepare. The dahi baingan recipe, on the other hand, is very simple, with no tomato-based sauce and no stuffing. Deep-fried or pan-fried sliced baingans are added to spiced yoghurt curry. Furthermore, the curd-based curry requires no rocket science to prepare because it is made with minimal spices and besan / chickpea flour for proper thickness.
While the recipe is extremely simple, here are some tips, recommendations, and serving suggestions for dahi baingan. To begin, as previously stated, eggplants can be deep fried or pan-fried. Personally, I prefer pan-fried brinjal cooked with little oil, so I followed suit. Second, remember to thoroughly whisk the curd before using it in cooking. Furthermore, cook the yoghurt-based curry on low to medium heat; otherwise, high heat may cause it to curdle. Finally, the brinjal curry with thin yoghurt sauce goes well with phulka, paratha, and roti. However, it also goes well with vegetable pulao or peanut rice.
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Dahi Baingan Recipe Card:
dahi Baingan Recipe
To roast baingan:
- 3 tsp oil
- 6 baingan / brinjal
For the curry:
- 2 tsp oil
- 1 tsp cumin / jeera
- 1 bay leaf / tej patta
- pinch of hing / asafoetida
- 1 onion (finely chopped)
- 1 tsp ginger garlic paste
- 2 tsp besan / gram flour
- 1/4 tsp turmeric / haldi
- 1/2 tsp kashmiri red chilli powder / lal mirch powder
- 1/2 tsp coriander powder
- 1/4 tsp garam masala
- 1/2 cup water
- 1 cup curd / yogurt
- 1/2 tsp salt
- 1 tsp kasuri methi / dry fenugreek leaves (crushed)
- 2 tbsp coriander leaves (finely chopped)
Step-by-step instructions for making dahi baingan:
- First, heat 3 tsp oil in a large kadai and roast the baingan.
- To ensure uniform cooking, gently combine the brinjal and coat it with oil.
- Cook for 5 minutes, covered. Stir occasionally to avoid burning.
- Cook until the brinjal is golden brown and tender on all sides. Set aside.
- Heat 2 tsp oil in the same kadai and add 1 tsp cumin, 1 bay leaf, and a pinch of hing. Sauté until the spices become aromatic.
- Now add 1 onion and sauté until softened.
- Also, add 1 teaspoon ginger garlic paste and sauté until the raw smell goes away.
- Add 2 tsp besan and roast for 5 minutes on low heat, or until the raw smell goes away.
- additionally include 1/4 teaspoon turmeric, 1/2 teaspoon chilli powder, 1/2 teaspoon coriander powder, and 1/4 teaspoon garam masala
- Sauté on low heat until the spices become aromatic.
- Now, while the flame is on low, add 1/2 cup water and 1 cup whisked curd.
- Stir continuously until the curd is well combined and does not curdle.
- When the curd begins to boil, add the roasted brinjal and 1/2 teaspoon salt.
- Mix well, cover, and cook for 5 minutes, or until the baingan absorbs the masala.
- 1additionally teaspoon crushed kasuri methi and 2 tablespoons coriander leaves Combine thoroughly.
- Finally, serve with chapathi or kulcha and dahi baingain.
- First, roast the baingain on a low to medium heat to ensure even cooking.
- Use whisked curd to keep the curd from curdling.
- Moreover, add salt only after the curd mixture has come to a boil. Otherwise, curd has a chance of curdling.
- Finally, dahi baingain recipe is delicious when made with well-roasted tender brinjal.
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