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Home Dish Dahi Baghare Baingan

Dahi Baghare Baingan

Name: How to cook Dahi Baghare Baingan - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

ZMA

Dahi Baghare Baingan

#week2of5 #cookpadindia An amazing innovative twist rendered by me to the ever famous Hyderabadi Baghare Baingan dish. In this spectacular looking dish, I have used Curd or Dahi instead of Tamarind. Curd is the star ingredient in this lovely looking dish. The whole process remains the same without any changes whatsoever. Since this was an innovative idea, I was speculative about the results but was hoping that it would definitely work and it did when I served this to my family and they wholeheartedly approved of my twist. It was done a bit quickly too and the looks were absolutely stunning. Happy Cooking Everyone!

Ingredient

Food ration :

6 servings

Cooking time :

40 minutes

1/2 (1 kg)

Brinjals round ones

6-7

Long Green Chillies (optional)

1 tsp

Ginger garlic paste

2 tsp

Salt or to taste

1 tsp

Cumin Seeds

1/2 tsp

Mustard Seeds

1/4 tsp

Black Seeds or Kalonji

1/4 tsp

Fenugreek Seeds

2 tbsp

Red Chilli powder

1/2 tsp

Turmeric powder

1 tbsp

Cumin powder

1 tbsp

Coriander powder

Onions roughly chopped

1/4 cup

Peanuts roasted

1/4 cup

Sesame Seeds roasted

1/4 cup

Dry Coconut pieces

1/2 cup

Oil

2 Sprigs

Curry Leaves

small bunch Coriander Leaves finely chopped

500 gm

Curd or Dahi

Cooking instructions

* Step 1

Heat Oil at first and add in Cumin, Mustard, Fenugreek and Black Seeds or Kalonji. Let them crackle a bit before adding the Curry Leaves. Now add in the Brinjals. Wash and make a + cut on each until half way and not all through the end. Keep them immersed in water with Salt to avoid the change in colour. Cover and cook on a low heat until nicely shallow fried.

* Step 2

In a teaspoon of Oil from the quantity mentioned, shallow fry the Onions until light pink in colour. Alternatively roast Peanuts, Sesame Seeds and Dry Coconut pieces separately. Grind them all along with the fried Onions to a smooth paste using water as required.

* Step 3

Add this paste to the well beaten Curd. And further to the shallow fried Brinjals along with the powdered spices. Mix well and saute all on a low heat. Do not stir vigorously. Add a cup of water to it. Half cover and cook on a medium high to high heat for about 15-20 minutes. Adjust Salt and simmer for the next 10-12 minutes until Oil starts floating on top.