Namaskar!
I'm Nisha Madhulika
Today, we will prepare dahi baingan curry
It is very delicious
It gets ready in a jiff
we will not add cream, malai, or dry fruit
but the sabzi will turn out delicious
Even those who don't eat brinjal
will not say no to this sabzi
Let's get started.
Take 8 small brinjal
you can take any variety of brinjal
these are 250 gms
we have washed and dried them beforehand
first, cut the brinjal
Like this, put 2 cuts in the center
That mean it will have 4 parts
See how nice the brinjal is
it doesn't have seeds
If brinjals are like this, then
the sabzi will turn out delicious
For this type of brinjals
brinjal color should be dark
and press with hands
it should be soft and firm
select the brinjals like this and
all the brinjals will turn out good.
Cut open the brinjal and apply salt
In small amount
to make brinjal namkeen
we have taken 1/2 tsp of salt
ready all the brinjals likes this
All the brinjals are ready
a little salt is left
we have used 1/4 tsp of salt
Now we have to fry brinjals
Take a Kadai
and add 3-4 tsp of oil
and heat it
When the oil is hot, add brinjals
Fry them over medium flame
Turn the brinjals around once fry from below
fry them from another side
Fry them from all sides till firm
within 3-4 minutes, the
brinjals will turn firm
do not overcook
like this, press with spatula
they are pressable
take them out
now prepare gravy for them
There is too much oil in the Kadai
take out 1 tbsp of oil
add 1/2 tsp of cumin in hot oil
and 1/2 pinch hing
roast slightly
1 tbsp of dry fenugreek leaves
add after crushing
flame is low to avoid the burning of spices
and discard the stalks
1/2 tsp of turmeric powder
2-tomatoes, 1/2 inch ginger, 1green chili
prepare their purée and add to the pan
and fry it
till it thickens and releases oil
Stir it at intervals
we will add 1/2 cup of curd to the sabzi
and we will mix some spices
1.5 tsp of coriander powder
1 tsp of red chili powder
to give nice color to sabzi
and it is very less spicy
1/4 tsp of crushed red chili
This will give a slight spiciness
add chili as per your taste
1/4 tsp of garam masala
and mix everything well.
adding spices before will
save curd from getting sour
and masalas also gets puffed
we have whisked curd with masala
oil has separated from masala
add spices mixed masala to the curd
turn the flame low
mix curd and masala together
roast for 2 minutes over low heat
roast the masala while stirring
roasted for 2 minutes over low flame
now turn the flame low-medium
Fry the masala till the oil separates
We have used fresh curd for gravy
If the curd is little sour
and you don't want the gravy to be sour
Then add 1/4 cup cream or malai to it
I have used fresh curd
so, I'm not using cream or malai
The gravy will be perfect
Oil is separating from the masala
It is roasted
add 1 tsp of salt
or as per your taste
when preparing dahi
gravy add salt later only
as salt might spoil the curd
add brinjals to the masala
and mix well.
add 1/2 cup of water
and mix well
add green coriander leaves
Cook covered over low-medium heat
for 3-4 minutes
so the brinjal can absorb gravy masala
we have cooked the sabzi for 4 minutes
See, the nice texture over the sabzi
and nice aroma is coming
Sabzi is cooked and ready
Make gravy consistency as you please
The gravy looks light right now
once it will cool, it will thicken
Masala Baingan is ready, turn off the heat
Garnish the sabzi with green coriander
Dahi Baingan curry is ready to be served
See, how nice the sabzi looks
Serve it with chapati, paratha, naan, rice
or anything of your liking
and this much sabzi is enough
for 4 members of the family
It is not only pleasing to eyes
but to the tongue as well.
You saw how quickly it gets ready
It gets ready in a jiff
You will find no trouble in preparation
Do try this recipe, you will love it
and share your experience with me
also suggest new recipes
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