Kashmiri Dahi Baingan/Eggplant in Kashmiri Yogurt Sauce.

Diving back into real life after coming from a vacation is not easy. Sometimes I do think that vacation days never end.😀😜
But like all good things, it has to.
I was craving a simple meal, so after I stepped into my kitchen, I prepared Kashmiri Dahi Baingan. This dish is easy, flavourful, and simply awesome.
Have you ever tried it?

New Recipes

Kashmiri Dahi Baingan/Eggplant in Kashmiri Yogurt Sauce.

Air Fried fried or shallow fried eggplants in a yogurt and aromatic spice gravy.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Indian

Servings 4

Ingredients

  

1x2x3x

• 1 Medium Eggplant(Cut into little thick round pieces)
• 1 Tbsp Mustard oil /Canola oil for shallow frying/Oil for deep frying /You can air fry these as well.
• 1 Tbsp Fennel powder
• 1 Tbsp Ginger Powder
• 2 Green Cardamom
• 2 Cloves
• 1 Cup Whisked yogurt
• 1 Tbsp Kashmiri red chili powder
• 1 Tbsp Oil (for making the gravy)
• 3 Tbsp Water for making spice mix powder.
• Pinch of Asafoetida
• Salt according to taste.
• Cilantro leaves for garnish.
• 1 Tsp Turmeric powder

Instructions

 

• Cut eggplant pieces into round shape . keep them little thick .
• Apply little salt on them .
• If you want to deep fry go ahead and fry it .The original recipe calls for deep frying .
• If you want to Air Fry the eggplant do it on 8-10 minutes on 370 F. Time can vary depending on your air fryer. Keep it a little crispy.
• You can pan fry this as well with one table spoon of oil.
• Keep the fried eggplants aside.
• Take a pan or wok.
• Heat it .
• Add one tbsp of mustard oil. We use mustard oil for kashmiri dishes but you can certainly use canola oil.
• Add cardamom and cloves .
• Add Asafoetida.
• Make a mixture of fennel powder ,ginger powder ,red chili powder and water .
• Mix it nicely .
• Add this spice and water mixture to oil .
• Fry it on low flame .
• Add turmeric .
• Add whisked yogurt to it and keep stirring it to avoid curdling of the yogurt . This step is really important . keep the flame low . Add one cup of water . Stir it for at least 5-6 minutes or till it looks smooth gravy and starts to boil.
• Add salt .
• Check the consistency of the gravy if its thin let boil for some time on low flame . If its thick add some water and let it boil.
• Add eggplant to it . Mix it nicely and garnish with cilantro leaves.
• Taste the seasoning .Adjust if needed.
• Serve with roti or hot white rice.

Tried this recipe?Let us know how it was!

Related posts:

Gnocchi with Sundried Tomato Pesto and Basil Air Fryer Roasted Whole Cauliflower Korean Crispy Tofu Buddha Bowl Bok Choy with Garlic & Soy Sauce