Dubki Wale Dahi Baingan (Eggplant Curry with Yogurt)

This ‘Dubki Wale Dahi Baingan’ (Eggplant Curry with Yogurt) is a variation of our famous ‘Begun Basanti’ or ‘Basanti Begun’ (Eggplant in Yogurt-Mustard Sauce). Normally ehhplant curry is cooked either with mustard seed or nigella seed tempering. But I wanted to give a different flavour, so I tempered the oil with ‘panch foran’ and ‘hing’. Since Navratri is coming so I was thinking to post some no onion – no garlic recipe. When I searched my photo folder I found these photographs are there which I forgot to post in my blog. It is the ideal time to share this recipe too. So here is the recipe of ‘Dubki Wale Dahi Baingan’ ……

  • Servings: 4-serving
  • Difficulty: easy
  • Print

Summary

  • Cuisine: indian
  • Passive Time: 15 mins
  • Course: side dish
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins

Ingredients

1 Eggplant – big (cut into 8 pieces)
1 pinch Hing or Asafetida – Fat
¼ tsp Panch Foran or Bengal Five Spices
1 tsp Green Chilli Paste
1 tsp Ginger Paste
3 – 4 Green Chilli
1 tsp Posto or Poppy Seed Paste
1 tsp Charmagaj or Melon Seed Paste
½ cup Yogurt
1 tsp Sugar
1 tsp Turmeric Powder
½ tsp Cumin Powder
¼ tsp Garam Masala Powder
3 – 4 Green Chilies
½ cup Mustard Oil
To taste Salt

Steps

  1. Marinate the eggplant pieces with ½ tsp of turmeric powder and a little salt. Keep aside for 15 minutes. Heat oil in a nonstick pan and shallow fry the eggplant pieces and keep aside. You can deep fry as well.
  2. In the same oil crackle some panch foran or Bengal five spices. Add asafetida. When you get the aroma of asafetida add ginger paste. Sauté well.
  3. Add melon seed paste and poppy seed paste and sauté it for some time. Next add ½ cup of water.
  4. Whisk yogurt adding a little water and 1 tsp sugar. Now add it to the kadai with turmeric powder, cumin powder and green chilli paste. Adjust salt. Cover it and cook the sauce for 4 to 5 minutes or till the raw smell of spices and yogurt goes off.
  5. Add garam masala powder and adjust salt.
  6. Next add the fried eggplants and green chillies. Let them boil in the gravy for 30 seconds.
  7. Transfer into a serving bowl and serve with roti or steamed rice.

Notes:

~ Do not add yogurt on high heat, it will curdle.

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