Bengali Dahi Baingan Recipe
Bengali Dahi Baingan Recipe - fried eggplant curry in a Yogurt based gravy which is slightly sweet, slightly spicy, and a little tangy. One of the best Vegetarian Indian Dinner recipes.
Equipment
- Stovetop
Ingredients
- 500 grams Baingan or Brinjal (Cut into thick slices) see image for reference.
- 1 Cup Vegetable Oil for Deep frying the Baingan (250ml)
- ½ Teaspoon Cumin Seeds or Jeera
- 1 Stick Broken Cinnamon Stick or Dalchini
- 2 Pods Cardamom Pods just open then and add it in oil
- 1 pinch Hing or Asafoetida
- 2 Medium-sized Onions finely chopped
- 1 Tablespoon Ginger Garlic Paste you can also use fresh ginger and garlic. Mince the garlic and cut ginger in ½ inch cubes.
- ½ Teaspoon Turmeric Powder or Haldi Powder
- ½ Teaspoon Red Chili Powder or Lal Mirch Powder
- ½ Teaspoon Cumin Powder or Jeera Powder
- ½ Teaspoon Coriander Powder or Dhaniya Powder
- ½ Teaspoon Dry Mango Powder or Amchur Powder
- ½ Teaspoon Garam Masala
- Salt as per taste
- Freshly cracked Black Pepper as per taste
For Yogurt Paste
- 1 Cup Yogurt 200g
- ½ Teaspoon Red Chili Powder for the Yogurt Paste
- 1 Teaspoon Sugar for the Yogurt Paste
For Tadka
- 2 Tablespoon Vegetable Oil
- Curry Leaves
- 2 Pieces Dried Red Chili
- ½ Teaspoon Lal Mirch Powder
Instructions
- In a large skillet heat some oil on medium-high heat. As the oil shimmers, add baingan. Cover and Fry over low heat stirring occasionally. Take them out once they turn golden brown on both sides.
- In the same pan, add Jeera (Cumin Seeds), Dalchini(Cinnamon Stick), Hing(Asafoetida), and Choti Elaichi(Green Cardamom). Let them turn fragrant.Now add Onions and Ginger Garlic paste. Saute until the onions turn golden brown. Now add the spices. Haldi (Turmeric Powder), Lal Mirch (Red Chili Powder), Jeera Powder (Ground Cumin), Dhaniya Powder (Ground Coriander), Amchur Powder (Dry Mango Powder), and Garam Masala powder. Saute the spices on low heat until the raw smell goes away and the spices release their oil.
- In a bowl of yogurt mix red chili powder, garam masala powder and sugar. Mix well with a spoon. Add it to your gravy and mix well.
- Finally, add fried baingan and mix well. Let it come to a quick boil and let the rogan or oil come to the top of the gravy. Now, Take it off the heat.
- In a small pan heat oil. As the oil shimmers add curry leaves, dried red chilies, and a pinch of lal mirch powder or red chili powder. As it sizzles, take it off the heat and pour it on your Dahi Baingan. Serve with roti or rice.
