Thursday, April 4, 2013

Dahi Baingan - Eggplants Or Aubergines In A Spiced Yogurt Gravy or Brinjals Yoghurt Curry

Serves :                4

Total Time :         30 min


6-8 medium sized aubergines (brinjals) / Eggplant

1 tablespoon(s) ginger  paste

1 tablespoon(s) fennel powder

3 green cardamoms

1/4 teaspoon(s) asafoetida powder

2 cup(s) yogurt

1 ½  tablespoon kashmiri red chiili powder


Salt to taste

Method of preparation

Wash and cut aubergines (brinjals) into quarters lengthwise and keep in salt  water for 20 minutes.
Pat dry aubergines/ brinjals  and marinate with ½ tablespoon chill powder and salt.

Heat oil in a kadai. Drain, pat dry and deep-fry brinjals till light brown. Transfer to an absorbent kitchen towel.

Whisk yogurt and salt together.

Heat 2 tablespoon of oil in a pan, add asafoetida powder and green cardamoms. Stir-fry briefly and immediately add the whisked yogurt. Stir in fennel, ginger and remaining red chilli powder.

Cook on low heat and cook covered for 3-4 minutes.   Do this carefully or else the yogurt will split.

Adjust seasoning and serve hot with rice or paratha.


  1. wow nvr thought of brinjal in yogurt gravy. will give this one a try. ur pic looks so tempting it actually looks like a cake:)

  2. Thanks Megha . It is so much yummy recipe


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