Ingredients for Dahi Baingan

  • 500 g Purple Brinjals
  • 1 cup Curds
  • 4 tblsp Oil or Ghee
  • 1 tblsp Gram Flour
  • 1 tsp Sugar
  • 1/2 tsp Turmeric Powder
  • 2 tsp Coriander Powder
  • 2 tsp Cumin Powder
  • 1 tsp Chilli Powder
  • 1/2 tsp Garam Masala Powder
  • to taste Salt

Grind to paste:

  • 4 to 5 Green Chillies
  • 6 Garlic Cloves
  • 1 inch Ginger
  • 1/4 cup Grated Coconut
  • little Coriander Leaves

How to make Dahi Baingan

  • Wash, cut brinjals into fours or eights.
  • Heat half of the oil, fry brinjal slices, turning them over all the time, cover and cook on low heat.
  • When brinjals get tender, remove from kadai, set aside.
  • Pour the rest of the oil, fry ground paste, adding dry masalas one at a time, continuing to fry all the time till masalas are done.
  • Put back brinjals, add a cup of water, cover and cook for 2-3 minutes till brinjals turn soft and masalas are blended.
  • Beat curds smooth with sugar, pour into brinjal gravy, simmer just once, remove.
  • Garnish with chopped coriander leaves.
  • Serve hot.