Kashmiri Dahi Baingan Recipe

Pan roasted baingan ( brinjal/ eggplant) is simmered in dahi(curd/yogurt) and spices. The delicious dahi curry is made from spices and flavoured with cardamom.

4.5
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Rate
Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Kashmiri Dahi Baingan
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ingredients serve

Ingredients for Kashmiri Dahi Baingan Recipe

  • As required Ingredients for roasted baingan
  • 2 tablespoon Mustard oil
  • 1 inch Baingan cut into s 500 gms
  • As required Ingredients for dahi gravy
  • 2 cup Dahi
  • 2 teaspoon Kashmiri red chilli powder
  • 2 teaspoon Dry ginger powder
  • 1/2 teaspoon Turmeric powder
  • 1/4 teaspoon Asafoetida
  • 1 teaspoon Fennel seeds coarsely pounded
  • 4 No.s GreenCardamom

Directions: Kashmiri Dahi Baingan Recipe

step 1

  • STEP 1.Soak 500 gms brinjal cut in to 1 inch pieces in salt water to prevent discolouration and also to soften the baingan during cooking

step 2

  • STEP 1.In a preheated pan and 1 tbsp mustard oil and 500 gms soaked baingan pieces. Salt which helps it to roast evenly and release moisture. Stir well and then cover the pan and allow the baingan to steam cook on medium heat. Stir intermittently to ensure that the baingan roasts on both sides. After 4 to 5 minutes the baingan will be roasted and cooked. Turn off the heat.

step 3

  • STEP 1.In a mixing bowl add 2 cups of dahi, 2 tsp kashmiri red chilli powder, 2 tsp dry ginger powder,½ tsp turmeric and salt to taste. Whisk the dahi well till it is well mixed.

step 4

  • STEP 1.In a preheated pan add1 tbsp mustard oil,¼ tsp asafoetida, 1tsp coarsely pounded fennel seeds and 4 green cardamom. Stir and roast for a few seconds till aromas are released and cardamom puff up.

step 5

  • STEP 1.To this add the dahi mixture and a little later. Bring to a brisk boil for 1 minute keep whisking so that the dahi is a smooth mixture and does not curdle. Since no besan has been used, the dahi will curdle a little bit.

step 6

  • STEP 1.Next add the roasted baingan to the dahi and mix well. Simmer for 10 minutes. The gravy will thicken. Turn off the heat. Kashmiri dahi baingan is ready.
Nutrition
value
540
calories per serving
11 g Fat21 g Protein90 g Carbs8 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    21g
  • Carbs
    90g
  • Fiber
    8g

MacroNutrients

  • Carbs
    90g
  • Protein
    21g
  • Fiber
    8g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    723mg
  • Iron
    9mg
  • Vitamin A
    885mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    71mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    31mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    269mg
  • Manganese
    1mg
  • Phosphorus
    273mg
  • Selenium
    70mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp