KASHMIRI DAHI BAINGAN

Eggplants cooked with yoghurt and spices

This Kashmiri dish has very distinct aroma of Fennel and Dry ginger which gives it unique flavor.

Its cooked in yoghurt which makes it rich and tangy in taste. One of the easiest recipe to make-Simple, aromatic, rich and yummy. 

Ingredients

6-8 medium sized Brinjal (long variety)

2 cups Yogurt

SaltClick to find more about Salt to taste

2 tbsps + to deep fryOil

1/4 tsp AsafoetidaClick to find more about Asafoetida

3-4 Green cardamomClick to find more about cardamom

1 tbsp Fennel powder (saunfClick to find more about saunf)

1/2 tbsp Dry gingerClick to find more about ginger powder (soonth)

2 tsps Kashmiri red chilli powder

Cooking Direction

Wash and cut brinjals into quarters lengthways and keep in water till further use.

Whisk yogurt and saltClick to find more about salt together.

Heat sufficient oil in a kadai.

Drain, pat dry and deep fry brinjals till light brown. Remove onto an absorbent kitchen towel.

Heat two tablespoons oil in a pan, add asafoetidaClick to find more about asafoetida and green cardamoms. Stirfry briefly and immediately add the whisked yogurt.

Stir in fennel, dry gingerClick to find more about ginger and red chilli powders.

Cook on medium heat for two to three minutes and add fried brinjals.

Reduce heat and cook covered for three to four minutes.

Adjust seasoning and serve hot.