Name: Dahi Baigana recipe by Roshni Subudhi at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 big brinjal, cut into thin slices; 2 cups thick curd; 1/4 tsp turmeric powder; 1 tsp red chilli powder; 4 tbsp sugar; 1 tbsp mustard oil; 2 tsp cooking oil; 1/4 tsp mustard seeds; 1/4 tsp cumin seeds; 1/2 tsp udad daal; 1/8 tsp sounf; 4-6 fenugreek seeds; 10 to 12 curry leaves; A pinch of asafoetida powder; Salt to taste; 1 whole red chilli; 2 green chillies, slit; 1/2 tsp degi mirch powder; For garnishing:; 2 to 3 string of curry leaves (12 to 14 curry leaves); Cumin and red chilli crushed powder

ABOUT Dahi Baigana RECIPE

Hi friends, this is the first video I have recorded by myself while cooking, hope the video comes out well. Now one healthy point is that in this recipe, generally baingan or brinjal is deep fried, however without deep frying also you get the same taste and flavor.

Ingredients Serving: 4

1 big brinjal, cut into thin slices
2 cups thick curd
1/4 tsp turmeric powder
1 tsp red chilli powder
4 tbsp sugar
1 tbsp mustard oil
2 tsp cooking oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/2 tsp udad daal
1/8 tsp sounf
4-6 fenugreek seeds
10 to 12 curry leaves
A pinch of asafoetida powder
Salt to taste
1 whole red chilli
2 green chillies, slit
1/2 tsp degi mirch powder
For garnishing:
2 to 3 string of curry leaves (12 to 14 curry leaves)
Cumin and red chilli crushed powder

Instructions

Cut the brinjal into thin slices. (as I have not deep fried this so I cut into little thin slices.) Now add turmeric powder, 1/2 tsp red chili powder, salt and mix well.
Now heat a tava and spread mustard oil. (Keep the flame high)
Now put in the masala coated brinjal. Shallow fry this till it turns golden color and crispy from both sides. (while shallow frying keep the flame low).
Whisk the curd properly so that no lumps are there. Add red chili powder, salt, sugar to the curd and mix it well. Add the crispy brinjals to this and smoothly mix it.
Now heat cooking oil and add mustards seeds, cumin seeds, udad daal, fenugreek seeds, sounf, whole red chilli, green chilli and asafoetida powder.
When mustard seeds start to crackle and the udad daal turns golden, just add the degi mirch powder to give color to the dish. Then add this tempering to the curd mixture.
Sprinkle crushed cumin and red chili powder and garnish it with curry leaf strings.

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