Rajasthani Dahi Baingan
Dahi baingan cooks fried aubergine in a yoghurt and gram flour gravy spiced with cumin and fennel.
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30 mintotal
Prep 10 min · Cook 20 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Medium
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Method
Heat a portion of the oil in a pan. Add the slit brinjals and fry on medium heat, turning occasionally, until they are blistered and tender (about 8-10 minutes). Remove and set aside.
8–10 min
In a bowl, thoroughly whisk the curd, gram flour (besan), turmeric, red chilli powder, and coriander powder into a lump-free mixture.
In the same pan, heat the remaining oil. Add cumin seeds, fennel seeds, and asafoetida. Let them sizzle.
Turn the flame down to the absolute lowest setting. Pour in the spiced curd mixture while stirring rapidly and continuously to prevent curdling.
Keep stirring until the gravy comes to a gentle boil and oil begins to float to the top.
Carefully place the fried brinjals into the simmering yogurt gravy. Add salt.
Cover and cook on very low heat for 5 minutes so the brinjals soak up the tangy sauce.
5 min
Sprinkle garam masala, stir gently, and serve hot.
How to tell it's done
Whole, silky-soft baby eggplants resting in a vibrant, sour, and deeply spiced creamy yogurt sauce.
Nutrition
Per serving, from 2 servings.
156kcal
Where the calories come from
- Protein3.3 g8%
- Carbohydrate8.9 g22%
- Fat12.8 g70%
- Sugars
- 5.6 g
- Saturated fat
- 2.9 g
- Fibre
- 3.1 g
- Sodium
- 614 mg
- Potassium
- 314 mg
- Calcium
- 98 mg
- Iron
- 1 mg
Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
Keeping the stem of the brinjal intact prevents the vegetable from turning into mush while frying and absorbing the gravy.
What to serve it with
Excellent with Bajra Roti or plain Parathas. Needs no dal as the gravy is very rich.
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