As I had said earlier that I hate Brinjals/Baingan ..But Dahi Baingan I had prepared using Brinjals was totally impressive. Surprisingly..I liked it..Me and my kids unlike my husband love potatoes/Aloo…we love potatoes in anything…So today I just thought why not make Dahi Aloo! The combo of potatoes with Dahi(Yoghurt) is simply super! And this dish turned out to be “Super”….thats the word my elder sonny boy told me when I served Dahi Aloo with Rice and Spiced Vegetable Omelette for lunch today! So sharing this simple and humble yet utterly delicious recipe with you!
- Potatoes – 2 medium
- Yoghurt – ½ cup
- Water as needed.(I used ¾ cup)
- Turmeric powder – ¼ tsp
- Cumin seeds/ Jeera – 1 tsp
- Asafoetida – a generous pinch
- Red chilli powder – ¼ tsp
- Fennel seeds – ¼ tsp
- Garam masala powder – 1 tsp
- Grated ginger – Use ½ inch piece
- Oil/ghee – 1 tbsp
- Salt to taste.
- Boil the potatoes. When cool, Skin and crumble with clean fingers.
- Heat oil in a pan and add the cumin seeds and fennel seeds. Then add grated ginger and sauté for a few seconds. Now add the asafoetida. Add the crumbled Potatoes to this. Saute.
- Then add Turmeric powder, Red chilli powder, Garam masala powder and combine well.
- To this add the yoghurt and stir. Add water and stir again. Add salt.
- Simmer for a few minutes until the gravy is thick.
- Garnish with cilantro/coriander leaves .Serve hot with Rice/ Roti.
Dahi Baingan is a dish belonging to the North Indian Cuisine.It is basically an Eggplant/Brinjal dish in which the Eggplant is cooked in a spiced Yoghurt base.Frankly speaking,I have a strong dislike for Brinjals(Though I love its Purpley Violet colour),I just cant seem to like the taste of this vegetable.But when I had lots of Brinjals sitting in my refrigerator,I thought I had to make something different than the usual Brinjal Sambar or stir fry.Thats when my neighbour gave me this recipe.I tried it out and it turned out really good.To my surprise my kids loved it too .
Dahi Baingan is a creamy curry that goes really well with Steamed white Rice or even with Rotis.
- Egg plants – 4 (washed and cubed)
- Oil – 1 1/2 tbsp
- Cumin seeds – 1 tsp
- Onion – 1 medium (chopped)
- Tomato – 1 (chopped)
- Ginger (grated) – 1 tsp.
- Kashmiri chilli powder – 1 tsp.
- Green chillies – 2 (slit half way through)
- Coriander powder – 1tsp.
- Aniseed /Saunf – 1/2 tsp
- Cilantro – 1 tbsp(Chopped)
- Yoghurt(beaten) – 1 cup
- Garam masala powder – 1/8 tsp
- Kasuri Methi – 1 fat pinch
- Salt to taste
In a bowl, mix yogurt, chilli powder, coriander powder, saunf/aniseed, salt, coriander leaves and green chilies and keep aside.
Heat oil in a pan, add cumin seeds,the add grated ginger and chopped onions and saute till onion turns soft. Now add turmeric powder and saute.
Now add the cubed brinjals and cook on medium high flame for 3 -4 minutes. Cover with a lid and let them cook on medium low flame for 15 minutes. Keep checking in between and stir fry to ensure the brinjals don’t burn or stick to the pan.
Add the tomatoes and saute. Cook for another 3 minutes. Add a cup of water and bring to a boil and reduce the flame. Again cover with lid and cook over low flame for 15 minutes. Add the yogurt mixture and combine. Allow the curry to cook till you achieve a thick gravy consistency. Add garam masala powder and kasuri methi and gently mix. Turn off heat.
Serve with rice or rotis and Enjoy!