Brinjal is one of those vegetables that either people love it or they totally despise it. I grew up not liking it at all… I’m sure I’m not the only one of that kind. But this curry has changed that totally…trust me, Dahi Baingan/ Aubergine Curry in Curd will totally change your outlook towards this vegetable.

Pan-roasted/ shallow-fried brinjal slices are cooked in a gently spiced curd-based gravy seasoned with red chilli powder, coriander powder, garam masala, kasuri methi and coriander leaves. The gravy is thickened by adding gram flour/ besan.

It is a very simple recipe that uses very few ingredients… Doesn’t involve grinding for making gravy, involves no stuffing the brinjal. It is perfect for occasions when you are looking to make something quickly. The curry comes together in very less time… Not to mention brinjals stay fresh for upto 7-10 days when refrigerated. Next grocery run, do pick up some and try out this quick and easy recipe.

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Sharing Dahi Baingan Recipe below. Also, do check my other curry recipes:

1. Paneer Makhani/ butter masala
2. Paneer bhurji/ masala – dry
3. Paneer Bhurji- gravy – Tara Chand, Amritsar Style
4. Kadai Paneer
5. Paneer Khurchan
6. Paneer Lababdar
7. Paneer Pasanda
8. Matar-Paneer
9. Palak Paneer
10. Nawabi paneer | Shahi paneer
11. Kashmiri Dum Aloo
12. Aloo Matar
13. Paneer-stuffed Capsicum | Bharwa shimla mirch | Cottage cheese stuffed peppers
14. Potato Stuffed Capsicum/ Bharwa Shimla Mirch/ Stuffed Peppers
15. Amaranth leaves curry/ Chaulai Ki Sabzi/ Rajgiri Soppina Palya
16. Green Gram Curry/ Hare moong Ki Sabzi/ Hesaru Kaalina Palya North Karnataka Style
17. Rajma
18. Kaju Masala
19. Dill leaves lentil curry | Suva-toordal bhaji |Sabbasige soppina palya
20. Chana masala |Chole Masala | Chickpeas curry
21. Palak Kofta Curry | Spinach Balls Curry
22. Punjabi Kadhi Pakoda
23. Stuffed Okra/ Bharwan Bhindi/ Bhindi Fry
24. Mixed Sprouts Curry

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Tips & Tricks:

• You may either pan-fry/ shallow-fry the brinjal slices. I have shallow-fried, but to cut down on amount of oil used, you may also bake them or air-fry them.
• Dry roasting the besan beforehand will be helpful (one of the learnings from when I made this curry).
• Whisk curd and water together very well before adding to the curry.
• Cook the gravy on low heat to avoid disintegration of curd.

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Dahi Baingan Recipe

Serves 4 to 5
1 Cup = 240 ml

Ingredients:

• Brinjal – 250 gm/ 6 medium sized approx.
• Oil – 3 tsp
• Cumin seeds/ jeera – 1 tsp
• Bay leaf/ tej patta – 1
• Asafoetida/ hing – 1 pinch
• Onion – 1, medium, finely chopped
• Ginger-garlic paste – 1 tsp
• Gram flour/ besan – 2 tsp, dry roasted
• Turmeric powder/ haldi – 1/4 tsp
• Kashmiri red chilli/ lal mirch powder – 1 tsp
• Coriander/ dhaniya powder – 1/2 tsp
• Garam masala powder – 1/4 tsp
• Curd/ dahi – 1 cup
• Water – 1/2 cup
• Salt – 1/2 tsp
• Dry fenugreek leaves/ kasuri methi – 1 tsp, crushed
• Coriander leaves – 2 tbsp, finely chopped

Instructions:

1. Rinse the brinjals well and wipe them dry. Cut the top off. Slice the brinjals lengthwise and rest them in a bowl of water. Keep aside.
2. Dry roast besan for 3 to 4 minutes on low flame. Keep aside. Wipe the pan clean.
3. Heat 2tsp oil in the same pan. Shallow fry the brinjal slices until they are light brown on both sides. Keep aside.
4. Heat 1tsp oil in the same pan. Add bay leaf, cumin seeds, and asafoetida. Allow the cumin seeds to crackle.
5. Add finely chopped onion. Saute for 30 seconds.
6. Add ginger-garlic paste. Saute until it’s raw small goes away and also the onions have turned translucent.
7. Lower the heat so that spice powders do not burn. Add turmeric powder, kashmiri red chilli powder, coriander powder, garam masala, and dry roasted besan. Saute for 30 seconds.
8. Whisk curd well. Add water and whisk well again.
9. Add whisked curd to the pan and mix well.
10. Cover and simmer for 4 to 5 minutes.
11. Check the consistency of the gravy. If at all needed, add 1/4cup water to make it thinner. Cook for 2 more minutes. Turn off heat.
12. Add kasuri methi crushed between your palms. Mix well.
13. Garnish with finely chopped coriander leaves. Serve hot with chapati, phulka, roti, paratha, jowar roti, ragi roti, bajra roti or make a thinner version if serving with rice (like kadhi). Enjoy!

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If you happen to try this Dahi Baingan Recipe; leave a comment, let me know how it turned out. Use in your Instagram posts – #theredplatechroniclesbymeenadanti and tag @theredplatechronicles To see more of my work, follow me on

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M❤️

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