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.

Kashmiri Dahi Baingan (कश्मीरी दही बैंगन)

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

  1. In a bowl, whisk together yogurt, turmeric powder, red chili powder, fennel seeds, ginger powder, and garam masala. Set aside.
  2. Heat vegetable oil in a pan and add cumin seeds. Once they splutter, add the cubed eggplants and sauté until they are lightly browned.
  3. Pour the yogurt mixture over the eggplants and add green chilies, dried mint leaves, and salt. Stir well to combine.
  4. 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.
  5. 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