Kashmiri Dahi Baingan

  • Time
    30 mins
  • Servings
    2
  • Nutrition
    250 Per Serving

Kashmiri cuisine is known for its unique and creative uses of aromatics and spices. Their vegetable dishes like “dum aloo” are especially popular.

 

In this dish, chinese long eggplant is pan fried in spicy mustard oil before it is braised in a yogurt, fennel and ginger sauce. Ginger powder is used in this recipe instead of fresh ginger to give more of a spicy bite that will open up your palate to all the delicate flavors of the dish. Enjoy this Kashmiri favorite with hot buttered naan.

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Kitchen Tools

  • Large Pan
  • Pan
  • Oil
  • Salt

Ingredients

  • 2 eggplants
  • 1 cup yogurt
  • 1 oz mustard oil
  • Naan
  • 2 teaspoons fennel powder
  • ¼ teaspoon cardamom
  • 1 teaspoon ginger powder
  • ½ teaspoon Kashmiri chili powder
  • ¼ teaspoon asafoetida

Instructions

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1.

Cut the eggplant into 1-inch pieces. In a large non-stick pan over medium-high heat, add half of the mustard oil. Add eggplant and 1 teaspoon of salt and saute for 5 minutes until golden brown. Remove from pot and set aside.

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2.

Whisk all the yogurt together with the cardamom, fennel and ginger powders. Add chili powder to your spice preference. Let it come to room temperature.

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3.

Bring the pan back over medium-low heat. Add the rest of the mustard oil, and the asafoetida powder. Toast just for a minute until the aromas release. Carefully stir in the spiced oil from the pan into the yogurt mixture. This is to “temper” the yogurt before cooking it.

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4.

Return pan back to medium-low heat and add the yogurt-oil mixture back into the pan. We do this to ensure that the yogurt does not cook too quickly and curdle.

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5.

Add the eggplant into the yogurt curry and cook at a very low simmer for 5 minutes. Stir gently and slowly. Add more salt if needed. Try not to let your yogurt boil. If your yogurt curdles a little, do not worry. It will taste just the same.

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6.

Toast the naan according to instructions. Remove Kashmiri Dahi Baingan from heat and serve with hot rice and naan.

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