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?

Kashmiri Dahi Baingan/Eggplant in Kashmiri Yogurt Sauce.

Air Fried fried or shallow fried eggplants in a yogurt and aromatic spice gravy.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Indian
Servings 4

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

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.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.