Kashmiri Dahi Baingan/Eggplant in Yogurt Fennel Gravy
I found this recipe a while back when Puja at USMasala became a featured blogger at Velvet Aroma. Ever since then it has been sitting in my “Must-try” cookbook. I finally tried it last month and boy was I over the moon. It is absolutely stunning and has now moved to my “Tried & Loved it” cookbook! 🙂 Yes, I am slightly dorky that way but trust me… the flavors, the aroma, the gravy is simply scrumptious. If you are counting calories, then leave them at the door because let me tell you something, when you shallow fry eggplant it soaks up oil like a sponge… No seriously it does!
This is an absolute must try dish for any and all! I modified a few steps from the original just on the spot but I think either recipe should work wonders… Enjoy!
Kashmiri Dahi Baingan/Eggplant in Yogurt Fennel Gravy Adapted from usmasala.blogspot.com
Makes: 2 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Ready in: 30 minutes
- 1 large eggplant
- 2 cups of yogurt
- 2 tbsp oil + extra to shallow fry the eggplant
- 1 large pinch Asafoetida
- 2 to 3 green cardamoms
- 2 tsp fennel seed powder
- 1/2 tsp dry ginger powder
- 1 large pinch of Turmeric
- 2 tsp Kashmiri mirch or to taste
- chopped cilantro to garnish
- salt to taste
1. Wash the eggplant and pat it dry.
2. Slice it in half lengthwise and then into thick slices.
3. Shallow fry the eggplant until it browns on both the sides. I kept adding more oil as I needed instead of pouring too much at one time.
4. The eggplant slices truly soak up a ton of oil, so let them sit on some paper towels to drain off the excess oil.
5. While you are waiting for the eggplant batches to fry, mix the yogurt and salt and whisk it well. Since I was dealing with a crying toddler, I put in the rest of the spices except for the asafoetida and cardamom.
6. Heat the 2 tbsp oil in a pan. When it is hot, add the asafoetida and cardamom to it. Next mix in the yogurt mixture and keep stirring on a low heat for a couple of minutes to avoid burning the yogurt.
7. Add the eggplant to the yogurt mixture and cook for another 4 to 5 minutes or until cooked. I like cilantro on everything so I garnished this dish with it too! *big smirk*