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?

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Kashmiri Dahi Baingan/Eggplant in Kashmiri Yogurt Sauce.

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

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Main Course

Cuisine: Indian

Ingredients Method

Ingredients

  

• 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

Method

 

1. Cut eggplant pieces into round shape . keep them little thick .
2. Apply little salt on them .
3. If you want to deep fry go ahead and fry it .The original recipe calls for deep frying .
4. 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.
5. You can pan fry this as well with one table spoon of oil.
6. Keep the fried eggplants aside.
7. Take a pan or wok.
8. Heat it .
9. Add one tbsp of mustard oil. We use mustard oil for kashmiri dishes but you can certainly use canola oil.
10. Add cardamom and cloves .
11. Add Asafoetida.
12. Make a mixture of fennel powder ,ginger powder ,red chili powder and water .
13. Mix it nicely .
14. Add this spice and water mixture to oil .
15. Fry it on low flame .
16. Add turmeric .
17. 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.
18. Add salt .
19. 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.
20. Add eggplant to it . Mix it nicely and garnish with cilantro leaves.
21. Taste the seasoning .Adjust if needed.
22. Serve with roti or hot white rice.

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