Dahi Baingan
Baingan or more popularly known as ‘baigun’ ..a poor vegetable being called as one with no nutrition or any goodness as such. But its not only full of antioxidants but also Vitamin C, potassium, fibre and Vitamin B6.
I have came across hard core haters and mad lovers of aubergines. And with this recipe I have turned the absolute haters into at least trying this humble veggie and not only that but to help themselves with another serving of this curry. I am not saying it is out of the world preparation but a simple curry with few ingredients and still comes with a promise to make you addicted to it.
I learnt this recipe from a dear friend of mine from Odisha. She is a foodie and many a times you will find her saying,”I want to eat something nice.” Her something nice changes very often, all she wants is variety of food. At get together or dinner together she would serve the dinner and quickly escape to bring something more. How many curries would be waiting at dining table and she still thinking ‘I feel I should have 2-3 more curries’. And at these time this ‘Dahi Baingan’ used to come for rescue. She would multitask to make it quick..aubergines frying at one place, yogurt with masala getting whisked on other side, garlic getting peeled in between and she shouting ,”You all start eating, I’ll join in 5 minutes.”
Dahi baingan is originally a recipe from state of Odhisha. This is made in some festivals or auspicious occasions to offer to God. It is cooked with very few simple ingredients along with lots of yogurt. Unlike the traditional curries it doesn’t have the onion tomato or similar gravy.But the yogurt itself make the base of the curry.
Click here to for the video!!
- Wash and cut aubergines in 1/2 an inch thick discs.
Steps to make:
2.With a teaspoon of oil, roast the discs till light brown.
3. Later, fry onion, curry leaves, chillies, ginger and garlic.
4. Add in dry masalas and drop in the roasted aubergine slices.
5.Transfer sauted aubergine mixture to smooth yogurt. The yogurt has been mixed with little sugar and roasted cumin powder.
5. Dahi baingan is ready to be served with chapati or rice.
: Recipe Card :
| Prep Time | 02 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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- 2 long Asian aubergine
- 2 cups thick yogurt
- 2 medium onions sliced
- 3-4 green chillies (to taste)
- 1 tsp minced garlic
- 1 tsp minced ginger
- 6-7 curry leaves
- 1/2 tsp Red chilli powder (optional)
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp salt (to taste)
- 1/4 tsp Sugar (optional)
- 2-3 Tbsp oil (preferred mustard oil)
- 2-3 sprigs of coriander for garnish
Ingredients
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- Wash and dry aubergine. Discard the stem and cut the aubergine in round slices of around 1/2 cm thickness. Slice onions and keep aside.
- Drizzle little oil on a heated grill pan or a wok and spread the aubergine discs. Drizzle some oil on top side of aubergine discs. Let it cook till light brown from both sides. It takes 3-4 minutes altogether. Follow same with rest of aubergine slices.
- Heat remaining oil in the same pan.. Add in onions, slit green chillies, curry leaves and minced ginger garlic. Fry till onion turns light brown.
- Later add cumin- coriander powder, chilli powder and salt. Add fried aubergine discs and mix well so aubergine gets coated with masalas.
- In serving bowl, take thick yogurt .Add sugar and pinch of cumin powder. Transfer the fried aubergine mixture to the yogurt and give a rough mix so aubergines are mixed in yogurt.
- There is no further cooking of yogurt otherwise it splits. Dahi baingan is ready to serve with chapati or rice.
- Traditionally
- the aubergine slices are marinated with salt and turmeric and kept to sweat out for half an hour....but slices turn soggy so I avoid.
- aubergines are deep fried & they taste better. But they soak up far too much oil so I avoid.
2.If you like dahi baingan hot then after last step, cook it just for a minute or two.More cooking might lead to split yogurt.
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