KASHMIRI DAHI BAINGAN /TANGY-SPICY DAHI BAINGAN/KASHMIRI WANGAN KORMA

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KASHMIRI DAHI BAINGAN /KASHMIRI DAHI WANGAN KORMA /कश्मीरी दही बैंगन

Kashmiri cuisine serves the tastiest both of veg and nonveg dishes. Their vegetarian cuisine is enriched with locally grown fresh veggies. Brinjals, lotus stem, cabbage, potatoes, tomatoes and peas are widely grown in the Kashmir valley therefore the important part of their cuisine. Brinjal/baingan/wangan is cooked with more than one method using different sub-ingredients
The procedure to make Kashmiri Dahi Baingan is very easy to make to start with frying the brinjals with a sufficient quantity of mustard oil. A curd based gravy with a blend of specific Kashmiri spices is the special feature of this dish. Authentic Kashmiri flavour comes with mustard oil and a couple of aromatic spices like cardamom, saffron, asafoetida, fennel and dry ginger powders(saunf and saunth powders). These particular spices differ from Kashmiri cuisine from the other ones. All these ingredients lift the flavours of such a simple and humble brinjal dish to another level

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Prep time – 5 minutes
Cook time – 20 minutes
Course – Main
Cuisine – Indian (Kashmiri)
Author – Bharti Dhawan

INGREDIENTS REQUIRED
• Baingan/brinjal/eggplant – 500 gms
• Thick curd/dahi – 1 cup/200 gms
• Mustard oil – 2 tbsp
• Salt – 1 tsp/to taste

WHOLE AND POWDERED SPICES
• Cumin seeds/jeera – 1 tsp
• Peppercorns – 4-5
• Green cardamom – 2
• Cinnamon stick – 1/2 inch piece
• Kashmiri red chilly powder – 1+1 tsp
• Fennel/saunf powder – 1 tsp
• Coriander powder – 1 tsp
• Dry ginger powder – 1/2tsp
• Asafetida/hing powder – 1/2 tsp
• Turmeric/haldi powder – 1/2 tsp+a pinch

● HOW TO MAKE KASHMIRI DAHI BAINGAN

1- Firstly, add 1 tsp red chilly powder and a pinch of haldi to the curd. Whisk well and keep aside to use later

2- Cut the brinjals into 1-inch cubes and keep them in the bowl of water to prevent darkening

3- Now, keep a kadahi with mustard oil and heat to the smoking. Allow it to cool a little by switching off the flame. Add brinjal cubes and switch on the flame again. Fry these baingan pieces at high flame (frying at high flame results in absorbing less oil)

4- When all the pieces are fried, remove them from the oil and keep them aside

5- In the leftover oil, add all the whole spices like pepper corns, cumin, cardamom and cinnamon stick. Roast all the spices for a second. Keep the flame at low

6- Next, add the seasoned curd slowly, a little at intervals. Keep stirring the curd to prevent it from splitting

7- When the curd is mixed well, add salt, coriander powder, fennel powder, dry ginger powder, and the asafoetida powder. Bhunow/roast all the spices for a second or two.

8- Add a little water and allow the sabzi to boil. Now add fried brinjal pieces and salt to your taste. Combine well

9- Cover the pan with a lid and cook the sabzi for five minutes at low flame. Switch off the flame and serve the tasty Dahi baingan with Kashmiri flavours.

10- I serve this tasty sabzi with the Kashmiri dal preparation

YOU MIGHT ALSO LOVE A FEW MORE PREPARATIONS WITH BRINJAL/BAINGAN

BAINGAN KA BHARTA  (PUNJABI STYLE)

BHARWAN BAINGAN ALOO/SPICED EGGPLANTS WITH POTATO WEDGES

BAKED EGGPLANT WITH PASTA

BAINGAN FRIES/ PUNJABI STYLE BAINGAN KE FEETE