Saturday, May 5, 2012

DAHI BAIGAN



Baby brinjals simmered in yogurt and spices... delicious curry to serve with pulaos and biriyanis.

Ingredients:
Brinjals ..... 1/4 kg (small variety)
Onion ...... 1
Green chillies ... 2
Ginger ............. 1 inch piece
Garlic .............. 7-8 cloves
Tomato .......... 1
Curd/yogurt .... 1/2 cup
Turmeric powder... 1/4 tsp
Salt .............. to taste

Dry roast and grind:
>Coriander seeds .... 1 tsp
Cumin seeds .......... 1 tsp
Saunf/fennel ......... 1/2 tsp
Dessicated coconut ... 1 tbsp
Sesame seeds ........... 1 tsp
Dry red chillies ......... 2

For tempering:
Mustard seeds .......... 1 tsp
Asafoetida............... a pinch
Curry leaves............ a sprig
Oil ........... 2-3 tbsps.


Method:

1. Slit the brinjals with the stems intact and put them in salt water.









2. Dry roast and grind the mentioned masalas.









3. Grind coarsely the onion, tomato, green chillies and ginger-garlic.







4. Heat oil in a pressure cooker and add the tempering ingredients.








5. When they crackle, add the ground onion-tomato paste (3) Saute for a minute.









6. Now add salt, red chilli powder and turmeric powder.










7. Next put the brinjals and saute again for half a minute.










8. Whisk the dry ground masala (2) with sour curd.










9. Add it to the pan..










10. Pour a cup of water and cook up to 3 whistles. If cooking in a pan then add a little more water and simmer until done.
Garnish with coriander leaves.









Pin for later


You may also like:














39 comments:

  1. very new to this kind of Dahi baigan.Looks yummy.

    ReplyDelete
    Replies
    1. Thanks Subhashini.. very simple recipe but tasty one.

      Delete
  2. good one-loved the intense flavours !

    ReplyDelete
  3. Delicious..never prepared this..thanks for sharing:-)

    ReplyDelete
  4. Sounds super yummy..will surely try this

    ReplyDelete
  5. Shoba,this looks and sounds so yummy,I love the purple baingan in the mustard color sauce...drool...drool...drool:)

    ReplyDelete
    Replies
    1. Thanks Mrs K .. yes, it does look inviting

      Delete
  6. Shobha-Ji, Read your intro in Nithu's blog. so many places, so many cultures - awesome! Also touched by your fondness for things Telugu.

    ReplyDelete
  7. I make the same dish but without yogurt.. addition of yogurt is a brilliant idea... yum...

    ReplyDelete
  8. very nice dish, looks really tempting and yummy!

    ReplyDelete
  9. thanx Shobha, this is one of my favourite renditions of Baingan!!

    ReplyDelete
  10. I love anything made with eggplant.. loved your version.

    ReplyDelete
  11. Dear Shobha
    This is a very nice recipe. I like the spice combo, it is very different from the few Dahi baigan recipes that I know. I must try soon. But before that I will make your Banana Malpua..ha ha
    Have a nice weekend

    ReplyDelete
    Replies
    1. Thanks Ushnish and enjoy your banana malpuas.You too have a gr8 week-end

      Delete
  12. hello Shobha,you have been tagged in the questionnaire post on my blog today,please check it out:)!!!

    ReplyDelete
    Replies
    1. Thanks Kavita... I saw it last night. will do it as soon as possible.

      Delete
  13. Wow!! That is just an amazing recipe with eggplants. I never had them with a curd curry like that. thanks for linking. :)

    ReplyDelete
  14. Looks really yum and delicious. Thanks for linking

    ReplyDelete
  15. Mouthwatering here.The visit was useful. Content was really very informative.Thanks for sharing. from - chennaicakesdelivery.com

    ReplyDelete

Do show some love if you liked my recipe. Leave a comment here.

Print Recipe