Kashmiri Dahi Baingan (कश्मीरी दही बैंगन)
Kashmiri Dahi Baingan is a traditional dish from the beautiful region of Kashmir, known for its rich and aromatic cuisine. This dish features tender eggplants cooked in a flavorful yogurt-based gravy, infused with the warm spices of the region.
Ingredients
- 2 large eggplants, cut into cubes
- 1 cup plain yogurt
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon fennel seeds
- 1 teaspoon ginger powder
- 1 teaspoon garam masala
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 2-3 green chilies, slit
- 1 teaspoon dried mint leaves
- Salt to taste
- Water as needed
Instructions
- In a bowl, whisk together yogurt, turmeric powder, red chili powder, fennel seeds, ginger powder, and garam masala. Set aside.
- Heat vegetable oil in a pan and add cumin seeds. Once they splutter, add the cubed eggplants and sauté until they are lightly browned.
- Pour the yogurt mixture over the eggplants and add green chilies, dried mint leaves, and salt. Stir well to combine.
- Cover the pan and let the eggplants cook in the yogurt gravy for about 15-20 minutes, stirring occasionally and adding water if needed to adjust the consistency of the gravy.
- Once the eggplants are tender and the gravy has thickened, remove from heat and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 15g
- Protein
- 8g
- Fat
- 12g
Supplies
Large pan Bowl for mixing Whisk Serving dish
Tools
Knife Cutting board Measuring spoons Spatula
Serving suggestions
Serving suggestions: Serve Kashmiri Dahi Baingan with steamed rice or naan for a delicious meal.
Tips & tricks
Tips: Adjust the spice levels according to your preference, and make sure to cook the eggplants until they are tender and flavorful.
Cost
$10