Kashmiri Dahi Baingan Recipe

I have been preparing simple pulaos for lunch on weekends these days as per the instructions of DH. He does not like me slogging in the kitchen during weekends and hence asks me to prepare a simple pulao kind of meal.Even I find it very easy to prepare the pulaos rather than a whole sabzi-dal fare.I usually serve pulao with raitas, papad and salad.I wanted to try the Aromatic Kashmiri style Dahi Baingan recipe from such a long time and I am glad I tried it.I liked the usage of the spices in this recipe which is quite different from the usual ones and more over it is No-Onion-No-Garlic recipe and no chopping and grinding required for the masala.It is a very quick and easy recipe but completely packed with aromas.

'Hing' or 'Asadoetida' plays a key role in the flavor and the freshly ground fennel powder and dry ginger powder add a unique flavor to it.We liked it so much that I have prepared it on two consecutive weekends.It would be ideal to serve it with Saffron rice or mild flavored Pulaos.After a small internet search to peek into minute details of the recipe,I found that this recipe belongs to Kashmiri Pandit Cuisine,I am not going into further depth of detailing the cuisine now.

I love Brinjals and especially the long purple shiny ones tempts me to buy whenever I spot them in the markets.These long purple eggplants are ideal to prepare Begun Bhaja, Aloo Baingan, Achari Baingan ,Baingan Bharta ,Vangi Bhath and now even this Dahi Baingan added to the list. Give your regular raita a miss and try this Kashmiri Dahi Baingan to pair with your pulaos,it is definitely a treat to the taste buds.

  

Kashmiri Dahi Baingan Recipe:

recipe source: Sanjeev Kapoor

Serves 4-5

Prep time:5 mins + soaking time | Cooking time:25 mins | Total time:30 mins

Cuisine: Kashmiri -India | Category: Side dish - Main Course

Ingredients:

4-5 large long purple Brinjals

2 cups fresh Curd

1 tbsp Fennel seeds(Saunf) 

1.5 tsp Red chili powder

1 tsp Dry Ginger powder

1/2 tsp Asafoetida (use 1/4 tsp if it is stronger one)

2-3 Green Cardamoms,powdered

Salt to taste

2-3 tbsp Mustard Oil

3 tbsp Water

Method:

• Dry roast fennel seeds and powder them in a mortar and pestle.
• Whisk the Curd nicely.
• Cut Brinjals into thick 1" pieces and immerse them in salted water for 15-20 mins.This will remove the bitterness of brinjals if it is there.
• Collect all the spices - fennel seed powder, asafoetida, red chili powder, cardamom powder, dry ginger powder in a small cup and add 3 tbsp water to it and mix well.

• Heat mustard oil in a kadai/pan to its smoking point and switch off the flame for a minute.Again switch it on and add the mixed spice paste and fry it gently over low flame for a minute until the masala is roasted and leaves the oil.Take care not to burn the masala.

• Slightly squeeze the brinjal pieces and add and mix well and fry for 3-4 mins until the masala mixture coats the brinjal pieces nicely.

• Cover it and cook over low flame for 12-15 mins until the brinjals are cooked nicely.If needed cook for bit long.
• Add salt to the cooked brinjals and mix well.

• Remove the kadai from the flame and leave it aside for half a minute.Add beaten curd to it and mix well and bring the kadai back on the flame.This step is essential as there are chances that the curd might curdle when added to the hot kadai on flame.

• Stir it gently and cover it cook on low heat for 3-4 mins until it comes to a slight boil.Keep stirring occasionally and cook on low flame.If you cook for longer the curd will curdle.You should switch off the flame immediately when you see it has started boiling otherwise the curd will curdle in a fraction of seconds.Mine was about to curdle as I was doing multi tasking at that time,so please be cautious in this step.

Serve it hot with Saffron Rice or Pulaos or Biryanis or Rotis. I served it with Paneer Pulao, papad and salad.

 

Notes:

1. I used 1/4 tsp Asafoetida as I used the stronger rock variety,powder it and use.
2. I usually immerse the eggplants in water for sometime as it will remove the bitterness from brinjals if anything is there.
3. I even tried it with out cardamom powder too even it tasted nice.So you can prepare it with or with out cardamom powder.

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