Dahi Baingan Recipe by Chef Ranveer Brar

Dahi Baingan Recipe

Step 1: Prepare the stuffed brinjals [01:03]

• Slice the 800g of small brinjals into halves, keeping them connected at the stem.
• Mix 1 tbsp Degi Red chilli powder, 1 tsp turmeric powder, 1/4 tsp asafoetida, 1 heaped tbsp coriander powder, 1 tsp cumin powder, salt to taste, 1 tbsp mustard oil, and 1-2 tsp dry mango powder in a bowl.
• Stuff each brinjal with the prepared masala.

Step 2: Cook the brinjals [03:30]

• Heat 2-3 heaped tbsp mustard oil in a pot and add the stuffed brinjals.
• Add 1 tbsp chopped tender coriander stems, the remaining masala, a drizzle of oil, and 1 sprig of curry leaves. Cover and cook until tender.

Step 3: Prepare the curd base [04:36]

• In a bowl, combine 2-3 cups of beaten curd with 1-2 tsp black salt, a pinch of salt to taste, 1/2 tsp sugar, and 1/2 tsp roasted cumin powder. Mix well.

Step 4: Prepare the tadka and assemble [06:03]

• In a pan, heat 1-2 tbsp mustard oil and add 1/2 tsp fennel seeds, 4-5 fenugreek seeds, 1/2 tsp small mustard seeds, 1/2 tsp cumin seeds, 1/2 tsp nigella seeds, 2-3 torn dry Kashmiri red chillies, and 2 sliced green chillies.
• Add the tadka to the curd mixture.
• Place the cooked brinjals into the curd mixture and serve garnished with a coriander sprig and crushed roasted papad.