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# Dahi Baingan Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 10 min |
| **Cook time** | 30 min |
| **Total time** | 40 min |
| **Serves** | 3 servings |
## Ingredients
### for roasting baingan:
* 3 tsp oil
* 6 baingan / brinjal / eggplant *(sliced)*
### for curry:
* 2 tsp oil
* 1 tsp cumin / jeera
* 1 bay leaf / tej patta
* pinch of hing / asafoetida
* 1 onion *(finely chopped)*
* 1 tsp ginger garlic paste
* 2 tsp besan / gram flour
* ¼ tsp turmeric / haldi
* ½ tsp kashmiri red chilli powder / lal mirch powder
* ½ tsp coriander powder
* ¼ tsp garam masala
* ½ cup water
* 1 cup curd / yogurt
* ½ tsp salt
* 1 tsp kasuri methi / dry fenugreek leaves *(crushed)*
* 2 tbsp coriander leaves *(finely chopped)*
## Instructions
1. firstly, in a large kadai heat 3 tsp oil and roast 6 sliced baingan and keep aside.
2. now to the same kadai, heat 2 tsp oil and add 1 tsp cumin, 1 bay leaf and pinch of hing. saute well.
3. now add 1 onion and 1 tsp ginger garlic paste and saute well.
4. further add 2 tsp besan and roast on low flame for 5 minutes.
5. additionally add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder and ¼ tsp garam masala.
6. now add ½ cup water and 1 cup whisked curd keeping the flame on low.
7. stir continuously till the curd combines well.
8. add roasted brinjal and ½ tsp salt.
9. mix well, cover and simmer for 5 minutes.
10. further add 1 tsp crushed kasuri methi and 2 tbsp coriander leaves. mix well.
11. finally, serve dahi baingain with chapathi or kulcha.
## Step-by-step
firstly, in a large kadai heat 3 tsp oil and roast 6 sliced baingan.
mix gently and coat the brinjal with oil, for uniform cooking.
now cover and cook for 5 minutes. stir occasionally to prevent from burning.
cook till the brinjal turns golden brown and cooked from all the sides. keep aside.
now to the same kadai, heat 2 tsp oil and add 1 tsp cumin, 1 bay leaf and pinch of hing. saute till the spices turn aromatic.
now add 1 onion and saute well.
also add 1 tsp ginger garlic paste and saute till the raw smell disappears.
further add 2 tsp besan and roast on low flame for 5 minutes or till the raw smell disappears.
additionally add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder and ¼ tsp \[garam masala.
]\(/recipes/homemade-garam-masala-recipe)
saute on low flame till the spices turn aromatic.
now add ½ cup water and 1 cup whisked curd keeping the flame on low.
stir continuously till the curd combines well and does not curdle.
once the curd comes to a boil, add roasted brinjal and ½ tsp salt.
mix well, cover and simmer for 5 minutes or till baingan absorbes masala.
further add 1 tsp crushed kasuri methi and 2 tbsp coriander leaves. mix well.
finally, serve **dahi baingain** with chapathi or [kulcha](/recipes/paneer-kulcha-recipe-paneer-kulcha-naan).
## Video
## Notes
* firstly, roast the baingain on low to medium flame for uniform cooking.
* also, use whisked curd to prevent curd from curdling.
* additionally, add salt only after curd mixture comes to a boil. else there are chances for curd to curdle.
* finally, **dahi baingain recipe** taste great when prepared with well roasted tender brinjal.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/dahi-baingan-recipe-dahi-baigana/](https://hebbarskitchen.com/dahi-baingan-recipe-dahi-baigana/)
]\(/recipes/homemade-garam-masala-recipe)
