Dahi Baingan
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Author perky.lopa Yield No Value
Published Dec 4, 2008 Cooking Time 1 hour
Recipe Type Veg-Main Preparation Time 20 Minutes
Ingredient Brinjal Eggplant Standing Time 1 hour
Description: Egg plant dipped in yoghurt

Recipe of Dahi Baingan

Ingredient Name Quantity Unit
Red Chili Powder 0.5 Tablespoons
Cumin Powder 0.5 Tablespoons
Ginger 0.5 Piece
Garlic 2 Clove
Onion 1 Numbers
Yoghurt 2 Cup
Egg Plants 4 Numbers
Green Chilies 2 Numbers
Turmeric Powder 1 Pinch
Salt To Taste


This preparation is divided broadly into three steps. I. Marinating the egg plant (small egg plants only - not the regular ones). II. Deep frying. III. Gravy preparation. I. Marinating the egg plant: -------------------------------------------- • Wash the egg plants and dry it properly. • Remove the extra leaf-like parts from the stem• While doing so ensure that the vegetable remains intact and the stem is not damaged. • Making two incisions for marinating -> on the base of the egg plant make a deep cross with a knife. The incision should be till three-fourths lengths of the vegetable. A deep cross ensures that our marinating mixture will be absorbed uniformly throughout the veggie. • Marinating mixture -> Mix cumin powder, red chili powder, salt (half a teaspoon) and coriander powder in a bowl. • Apply this mixture along the incision and let it stand for 30 minutes to one hour. II. Deep frying ----------------------------------------- • Take a deep frying pan with oil, enough to fry all the egg plants. • Heat the pan on a High flame. You can see faint ripples on the base of the pan once the oil is ready (takes about five minutes). • Gently drop the egg plants into the hot oil. Make sure, you do not splash the oil. One by one, your little veggies start swimming. • Let it float in the oil for five minutes before you change sides. After the time lapses, gently turn your egg plants so that the other side may fry as well. As it starts frying you will notice the skin of the egg plant begins to wrinkle and tan!! Again after five minutes, change sides. Ensure that the skin of your veggie is wrinkled all over uniformly. You may need to change sides for another five-six times. All total frying takes 30 minutes. So, a pinch of patience please! This is a crucial step. • Remove your egg plants once done. While frying you will lose some of your marinating mixture, but that is okay. III. Gravy preparation: ----------------------------------------- • Heat a pan it on medium flame. Put two teaspoons of cooking oil. Warm for two minutes. • Add cumin seeds and keep stirring it for a uniform heating. Add green chili to it, followed by crushed garlic and ginger. • A nice aroma appears as you stir your spices and the garlic starts turning golden. • Now, add the finely chopped onions. Add a pinch of turmeric (for a nice yellow tinge). Stir the mixture for about five minutes, till the onions turn golden brown. A well fried golden onion is very important for a great recipe. • Now, switch off your stove and let the mixture cool. • Upon cooling, add the yoghurt. Do not mix any water as the thick consistency may be spoiled. Add your egg plants to the gravy and your Dahi Baingan is ready to be served. May garnish with fresh cilantro.
Posted Dec 4, 2008

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