Kashmiri Dahi Baingan Recipe
A vegetarian Kashmiri recipe with brinjal (baingan / eggplant) - cut into 1 inch pieces, mustard oil, curd (dahi / yogurt) - whisked well until smooth. Ready in 25 min, serves 4.
Curated bySana Bhat🇮🇳
Instructions
14 steps- 1
To begin making the Kashmiri Dahi Baingan Recipe, place the cut eggplant/ brinjal pieces in a bowl of salted water for about 10 minutes
brinjal (baingan / eggplant) - cut into 1 inch pieces(500 grams)teaspoons kashmiri red chilli powder(2)salt - to taste - 2
Add 1 tablespoon of mustard oil into a preheated pan
brinjal (baingan / eggplant) - cut into 1 inch pieces(500 grams)mustard oil(3 tablespoon) - 3
Drain the baingan from its water and add the drained baingan to the pan
- 4
Sprinkle salt after adding the baingan cubes, stir well to combine
curd (dahi / yogurt) - whisked well until smooth(2 cups)salt - to taste - 5
Cover and cook the brinjal until soft and roasted
brinjal (baingan / eggplant) - cut into 1 inch pieces(500 grams)curd (dahi / yogurt) - whisked well until smooth(2 cups) - 6
Once done turn off the heat and keep aside
- 7
Into a mixing bowl, add the curd, ginger powder, red chilli powder, turmeric powder, salt to taste and whisk well to make a smooth mixture
brinjal (baingan / eggplant) - cut into 1 inch pieces(500 grams)curd (dahi / yogurt) - whisked well until smooth(2 cups)teaspoons dry ginger powder(2)teaspoons kashmiri red chilli powder(2)turmeric powder (haldi)(1/2 teaspoon)salt - to taste - 8
Now we will make the Kashmiri Dahi Baingan:In a kadai, heat the rest of the mustard oil on medium heat
mustard oil(3 tablespoon)teaspoons kashmiri red chilli powder(2) - 9
Once the oil is hot add the coarsely pounded fennel seeds, green cardamom, asafoetida and saute for a few seconds till the aromas are released
fennel seeds (saunf) - coarsely pounded(1 teaspoon)cardamom (elaichi) pods/seeds(4)ssp asafoetida (hing)(1/4 teaspoon) - 10
Add the whisked curd and give it a brisk boil for 1 minute
curd (dahi / yogurt) - whisked well until smooth(2 cups) - 11
Keep whisking to get a smooth dahi mixture
curd (dahi / yogurt) - whisked well until smooth(2 cups) - 12
Add the roasted brinjal and boil for another 3-4 minutes and turn off the heat
brinjal (baingan / eggplant) - cut into 1 inch pieces(500 grams) - 13
Check the salt and adjust according to taste and transfer the Kashmiri Dahi Baingan to a serving bowl
teaspoons kashmiri red chilli powder(2)salt - to taste - 14
Serve Kashmiri Dahi Baingan Recipe along with Steamed Rice or Phulka and a side of Kashmiri Style Bharit Marchavangun Recipe-Stuffed Chillies for a simple weekday meal
teaspoons kashmiri red chilli powder(2)
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Kashmiri Dahi Baingan Recipe
A vegetarian Kashmiri recipe with brinjal (baingan / eggplant) - cut into 1 inch pieces, mustard oil, curd (dahi / yogurt) - whisked well until smooth. Ready in 25 min, serves 4.
Curated bySana Bhat🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
14 steps- 1
To begin making the Kashmiri Dahi Baingan Recipe, place the cut eggplant/ brinjal pieces in a bowl of salted water for about 10 minutes
brinjal (baingan / eggplant) - cut into 1 inch pieces(500 grams)teaspoons kashmiri red chilli powder(2)salt - to taste - 2
Add 1 tablespoon of mustard oil into a preheated pan
brinjal (baingan / eggplant) - cut into 1 inch pieces(500 grams)mustard oil(3 tablespoon) - 3
Drain the baingan from its water and add the drained baingan to the pan
- 4
Sprinkle salt after adding the baingan cubes, stir well to combine
curd (dahi / yogurt) - whisked well until smooth(2 cups)salt - to taste - 5
Cover and cook the brinjal until soft and roasted
brinjal (baingan / eggplant) - cut into 1 inch pieces(500 grams)curd (dahi / yogurt) - whisked well until smooth(2 cups) - 6
Once done turn off the heat and keep aside
- 7
Into a mixing bowl, add the curd, ginger powder, red chilli powder, turmeric powder, salt to taste and whisk well to make a smooth mixture
brinjal (baingan / eggplant) - cut into 1 inch pieces(500 grams)curd (dahi / yogurt) - whisked well until smooth(2 cups)teaspoons dry ginger powder(2)teaspoons kashmiri red chilli powder(2)turmeric powder (haldi)(1/2 teaspoon)salt - to taste - 8
Now we will make the Kashmiri Dahi Baingan:In a kadai, heat the rest of the mustard oil on medium heat
mustard oil(3 tablespoon)teaspoons kashmiri red chilli powder(2) - 9
Once the oil is hot add the coarsely pounded fennel seeds, green cardamom, asafoetida and saute for a few seconds till the aromas are released
fennel seeds (saunf) - coarsely pounded(1 teaspoon)cardamom (elaichi) pods/seeds(4)ssp asafoetida (hing)(1/4 teaspoon) - 10
Add the whisked curd and give it a brisk boil for 1 minute
curd (dahi / yogurt) - whisked well until smooth(2 cups) - 11
Keep whisking to get a smooth dahi mixture
curd (dahi / yogurt) - whisked well until smooth(2 cups) - 12
Add the roasted brinjal and boil for another 3-4 minutes and turn off the heat
brinjal (baingan / eggplant) - cut into 1 inch pieces(500 grams) - 13
Check the salt and adjust according to taste and transfer the Kashmiri Dahi Baingan to a serving bowl
teaspoons kashmiri red chilli powder(2)salt - to taste - 14
Serve Kashmiri Dahi Baingan Recipe along with Steamed Rice or Phulka and a side of Kashmiri Style Bharit Marchavangun Recipe-Stuffed Chillies for a simple weekday meal
teaspoons kashmiri red chilli powder(2)
Rate this recipe
You might also like · Kashmiri
Knol Khol in Yogurt (Recipe In Hindi)
⏱️ 60 min
Kashmiri Rogan Josh Recipe - Mutton in Red Curry
⏱️ 130 min
Kashmiri Style Tamatar Chaman Recipe -Paneer Cooked With Tomatoes
⏱️ 30 min
Kashmiri Style Shami Mutsch Recipe - Minced Lamb Cutlets In Yogurt Gravy
⏱️ 80 min
Kashmiri Style Nadru Yakhni Recipe-Lotus Stem in Yogurt Sauce
⏱️ 60 min
Paneer in Yogurt Tomato Curry (Recipe In Hindi)
⏱️ 50 min