Kashmiri Dahi Baingan Recipe
A vegetarian Kashmiri recipe with brinjal (baingan / eggplant) - cut into 1 inch pieces, mustard oil, curd (dahi / yogurt) - whisked well until smooth. Ready in 25 min, serves 4.
Curated bySana Bhat🇮🇳
Instructions
14 steps- 1
To begin making the Kashmiri Dahi Baingan Recipe, place the cut eggplant/ brinjal pieces in a bowl of salted water for about 10 minutes
brinjal (baingan / eggplant) - cut into 1 inch pieces(500 grams)teaspoons kashmiri red chilli powder(2)salt - to taste - 2
Add 1 tablespoon of mustard oil into a preheated pan
brinjal (baingan / eggplant) - cut into 1 inch pieces(500 grams)mustard oil(3 tablespoon) - 3
Drain the baingan from its water and add the drained baingan to the pan
- 4
Sprinkle salt after adding the baingan cubes, stir well to combine
curd (dahi / yogurt) - whisked well until smooth(2 cups)salt - to taste - 5
Cover and cook the brinjal until soft and roasted
brinjal (baingan / eggplant) - cut into 1 inch pieces(500 grams)curd (dahi / yogurt) - whisked well until smooth(2 cups) - 6
Once done turn off the heat and keep aside
- 7
Into a mixing bowl, add the curd, ginger powder, red chilli powder, turmeric powder, salt to taste and whisk well to make a smooth mixture
brinjal (baingan / eggplant) - cut into 1 inch pieces(500 grams)curd (dahi / yogurt) - whisked well until smooth(2 cups)teaspoons dry ginger powder(2)teaspoons kashmiri red chilli powder(2)turmeric powder (haldi)(1/2 teaspoon)salt - to taste - 8
Now we will make the Kashmiri Dahi Baingan:In a kadai, heat the rest of the mustard oil on medium heat
mustard oil(3 tablespoon)teaspoons kashmiri red chilli powder(2) - 9
Once the oil is hot add the coarsely pounded fennel seeds, green cardamom, asafoetida and saute for a few seconds till the aromas are released
fennel seeds (saunf) - coarsely pounded(1 teaspoon)cardamom (elaichi) pods/seeds(4)ssp asafoetida (hing)(1/4 teaspoon) - 10
Add the whisked curd and give it a brisk boil for 1 minute
curd (dahi / yogurt) - whisked well until smooth(2 cups) - 11
Keep whisking to get a smooth dahi mixture
curd (dahi / yogurt) - whisked well until smooth(2 cups) - 12
Add the roasted brinjal and boil for another 3-4 minutes and turn off the heat
brinjal (baingan / eggplant) - cut into 1 inch pieces(500 grams) - 13
Check the salt and adjust according to taste and transfer the Kashmiri Dahi Baingan to a serving bowl
teaspoons kashmiri red chilli powder(2)salt - to taste - 14
Serve Kashmiri Dahi Baingan Recipe along with Steamed Rice or Phulka and a side of Kashmiri Style Bharit Marchavangun Recipe-Stuffed Chillies for a simple weekday meal
teaspoons kashmiri red chilli powder(2)
Rate this recipe
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Kashmiri Dahi Baingan Recipe
A vegetarian Kashmiri recipe with brinjal (baingan / eggplant) - cut into 1 inch pieces, mustard oil, curd (dahi / yogurt) - whisked well until smooth. Ready in 25 min, serves 4.
Curated bySana Bhat🇮🇳
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Directions
14 steps- 1
To begin making the Kashmiri Dahi Baingan Recipe, place the cut eggplant/ brinjal pieces in a bowl of salted water for about 10 minutes
brinjal (baingan / eggplant) - cut into 1 inch pieces(500 grams)teaspoons kashmiri red chilli powder(2)salt - to taste - 2
Add 1 tablespoon of mustard oil into a preheated pan
brinjal (baingan / eggplant) - cut into 1 inch pieces(500 grams)mustard oil(3 tablespoon) - 3
Drain the baingan from its water and add the drained baingan to the pan
- 4
Sprinkle salt after adding the baingan cubes, stir well to combine
curd (dahi / yogurt) - whisked well until smooth(2 cups)salt - to taste - 5
Cover and cook the brinjal until soft and roasted
brinjal (baingan / eggplant) - cut into 1 inch pieces(500 grams)curd (dahi / yogurt) - whisked well until smooth(2 cups) - 6
Once done turn off the heat and keep aside
- 7
Into a mixing bowl, add the curd, ginger powder, red chilli powder, turmeric powder, salt to taste and whisk well to make a smooth mixture
brinjal (baingan / eggplant) - cut into 1 inch pieces(500 grams)curd (dahi / yogurt) - whisked well until smooth(2 cups)teaspoons dry ginger powder(2)teaspoons kashmiri red chilli powder(2)turmeric powder (haldi)(1/2 teaspoon)salt - to taste - 8
Now we will make the Kashmiri Dahi Baingan:In a kadai, heat the rest of the mustard oil on medium heat
mustard oil(3 tablespoon)teaspoons kashmiri red chilli powder(2) - 9
Once the oil is hot add the coarsely pounded fennel seeds, green cardamom, asafoetida and saute for a few seconds till the aromas are released
fennel seeds (saunf) - coarsely pounded(1 teaspoon)cardamom (elaichi) pods/seeds(4)ssp asafoetida (hing)(1/4 teaspoon) - 10
Add the whisked curd and give it a brisk boil for 1 minute
curd (dahi / yogurt) - whisked well until smooth(2 cups) - 11
Keep whisking to get a smooth dahi mixture
curd (dahi / yogurt) - whisked well until smooth(2 cups) - 12
Add the roasted brinjal and boil for another 3-4 minutes and turn off the heat
brinjal (baingan / eggplant) - cut into 1 inch pieces(500 grams) - 13
Check the salt and adjust according to taste and transfer the Kashmiri Dahi Baingan to a serving bowl
teaspoons kashmiri red chilli powder(2)salt - to taste - 14
Serve Kashmiri Dahi Baingan Recipe along with Steamed Rice or Phulka and a side of Kashmiri Style Bharit Marchavangun Recipe-Stuffed Chillies for a simple weekday meal
teaspoons kashmiri red chilli powder(2)
Rate this recipe
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