Dahi Wale Baingan Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and fry the eggplants until golden brown. Remove and keep aside.
• STEP 2.In the same pan, add cumin seeds, ginger-garlic paste, and onions. Saute until onions turn golden brown.
• STEP 3.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 4.Add whisked yogurt and cook for a few minutes until the gravy thickens.
• STEP 5.Add the fried eggplants and simmer for another 5 minutes.
• STEP 6.Garnish with fresh coriander leaves and serve hot with roti or rice.

Cooking Tips

• Choose small and tender eggplants for this recipe as they cook faster and have a better texture.
• Make sure to fry the eggplants until they are golden brown to enhance their flavor and texture.
• You can adjust the spice levels according to your preference by adding more or less chili powder.

Storage and Serving

• Dahi Wale Baingan can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve hot with roti or rice for a delicious and satisfying meal.