Dahi Baghaar e Baingan is a very easy and tasty dish which can be cooked by any beginner. Topped with a Baghaar or tadka (tempering) of curry leaves, dried red chilies & garnished with coriander. This Dahi Baghaar e Baingan makes a great vegetarian dish to serve at a party or just when you want to enjoy eggplants/Baingans in a different way!
INGREDIENTS
- 250 gms brinjals
- 250 gms hung curd
- 3-4 tbsp oil to fry Preferably mustard oil
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 2 – 3 dry red chillies
- 1/4 tsp asafoetida/ hing
- 6 – 8 curry leaves
- Salt as per taste
- 1/2 tsp finely chopped ginger
- 1 tbsp coriander leaves (to garnish)
METHOD FOR COOKING DAHI ALOO
- Wash and clean brinjals. Cut the crowns.
- Chop into desired size like cubes or slices. I prefer to have round slices of the brinjal.
- Marinate with salt and spices for 5 minutes
- Heat oil in a pan.
- Shallow fry brinjals till they are cooked and soft.
- In a bowl take curd and beat to smooth with a whisk.
- Season with salt. Pour in fried brinjals to the curd bowl.
Baghaar
Also called as tadka/chonk .Being an desi food lover, I love the the smell of baghaar, it has a pleasant inviting smell
- Heat oil in a pan, add mustard seeds and cumin seeds to splutter.
- Add chopped ginger, red chilli, curry leaves and green chillies.
- Saute for a minute.
- Add hing Immediately turn off gas to avoid burning of spices.
- Add this baghaar to the curd mixture.
- And mix well.
Garnish & Serve
- Dahi Baghaar e Baigan is ready. Garnish with chopped coriander leaves and serve. And enjoy this with roti/rice and parathas.
You can also try our other recipes Dahi Aloo, Dahi Parwal, Dahi wali Roti
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