Brinjals play an important role in a typical Andhra vegetarian meal. Its the revered vegetable of Andhra cuisine and a family favorite.
Often I try to prepare something different with it, away from the monotony. I tried Dahi Baingan, a North Indian style preparation to go with rotis and it didn’t disappoint. There are a couple of versions of Dahi Baingan one of which is this particular recipe that I noted in my recipe files. A creamy style sabji that makes for a lovely side with rotis. Goes well with plain rice too. Next on my to-try list is another yogurt based curry, Kashmiri Dahi Baingan.
Dahi Baingan Recipe
Prep & Cooking: 45 mts
Serves: 4-5
Cuisine: North Indian
.
1/4 kg green brinjals, wash and cube
1 1/2 tbsps oil
1/2 tsp cumin seeds
1 chopped onion
1 chopped tomato
1/2 tsp finely minced ginger
1 tsp jaggery (optional)
1 tsp red chilli pwd
2 green chillis, slit half way
1 tsp coriander pwd
1/2 tsp saunf pwd/aniseed pwd
1 tsp coriander leaves (optional)
1 cup beaten yogurt
pinch of garam masala pwd
pinch of kasuri methi
salt to taste
1 In a bowl, combine yogurt, chilli pwd, coriander pwd, saunf pwd, salt, coriander leaves and green chilies. Keep aside
2 Heat oil in a vessel, add cumin seeds and let them brown. Add crushed ginger and chopped onions and saute for 4-5 mts. Add turmeric pwd and combine. Add the cubed brinjals and cook on medium high flame for 3 mts. Cover with lid and let them cook on medium low flame for 15-17 mts. Keep checking in between and stir fry to ensure the brinjals don’t burn or stick to the pan.
3 Add the tomatoes and combine. Cook for another 3 mts. Add a cup of water and jaggery, bring to a boil and reduce flame. Place lid and cook over low flame for 15 mts. Remove lid and cook for another few mts if it appears still watery. Add the yogurt mixture and combine. Allow the curry to cook till you achieve a thick gravy consistency. Add garam masala pwd and kasuri methi and combine. Turn off heat.
4 Serve with rice or rotis.
