Dhungare Baingan Recipe
A vegetarian Lucknowi recipe with brinjal (baingan / eggplant), curd (dahi / yogurt), green chilli - chopped. Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
13 steps- 1
To begin making Dhungare Baingan Recipe first we will roast a whole eggplant over an open gas flame till the skin is charred
- 2
Turn off the flame and remove the charred baigan onto a plate
- 3
Once the eggplant is cooled, peel away the charred skin
- 4
Mash the smoked baingan well and put into a pot which has a tight lid
- 5
Add in the curd,onions, green chillies, roasted cumin powder, garam masala powder,red chilli powder, salt to taste
curd (dahi / yogurt)(2 cups)green chilli - chopped(1)cumin powder (jeera)(1 teaspoon)kashmiri red chilli powder(1/2 teaspoon)garam masala powder(1/2 teaspoon)onion - sliced(1)salt - to taste - 6
Stir well to combine
- 7
To give it second smoke using coalKeep a piece of coal over a flame and heat till it turns red hot in colour
- 8
Place a small bowl on top of baigan mixture and place the hot burning coal in the small bowl
- 9
Drop ghee on the coal and =once the coal begins to smoke close the lid of the pot quickly
tablespoons ghee(1) - 10
Keep it closed for five minutes to let the flavours of the smoke seep into the baigan
- 11
After 5 minutes open the lid and remove the coal bowl
- 12
Garnish Dhungare Baingan with coriander leaves and serve
tablespoons coriander (dhania) leaves - chopped(2) - 13
Serve Dhungare Baingan with Aromatic Vegetable Pulao or Garlic Naan and Nawabi Kofta Curry for your next party
Rate this recipe
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Dhungare Baingan Recipe
A vegetarian Lucknowi recipe with brinjal (baingan / eggplant), curd (dahi / yogurt), green chilli - chopped. Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
13 steps- 1
To begin making Dhungare Baingan Recipe first we will roast a whole eggplant over an open gas flame till the skin is charred
- 2
Turn off the flame and remove the charred baigan onto a plate
- 3
Once the eggplant is cooled, peel away the charred skin
- 4
Mash the smoked baingan well and put into a pot which has a tight lid
- 5
Add in the curd,onions, green chillies, roasted cumin powder, garam masala powder,red chilli powder, salt to taste
curd (dahi / yogurt)(2 cups)green chilli - chopped(1)cumin powder (jeera)(1 teaspoon)kashmiri red chilli powder(1/2 teaspoon)garam masala powder(1/2 teaspoon)onion - sliced(1)salt - to taste - 6
Stir well to combine
- 7
To give it second smoke using coalKeep a piece of coal over a flame and heat till it turns red hot in colour
- 8
Place a small bowl on top of baigan mixture and place the hot burning coal in the small bowl
- 9
Drop ghee on the coal and =once the coal begins to smoke close the lid of the pot quickly
tablespoons ghee(1) - 10
Keep it closed for five minutes to let the flavours of the smoke seep into the baigan
- 11
After 5 minutes open the lid and remove the coal bowl
- 12
Garnish Dhungare Baingan with coriander leaves and serve
tablespoons coriander (dhania) leaves - chopped(2) - 13
Serve Dhungare Baingan with Aromatic Vegetable Pulao or Garlic Naan and Nawabi Kofta Curry for your next party
Rate this recipe
