Kashmiri Dahi Baingan

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Occasion: Any		Total servings: 3-4
Cuisine: Pakistani		Calories:
Effort: Easy		Pre-Prep time:
Best for: All		Preperation time: 30 min
How to serve: Hot

Kashmiri Dahi Baingan recipe by Nazia Nazar at PakiRecipes.com.
A unique yet tasty way of making eggplants.

Keywords: baingan, brinjal, eggplant

6-8 medium sized Brinjal (long variety)
2 cups Yogurt
Salt Click to find more about Salt

to taste
2 tbsps + to deep fryOil
1/4 tsp Asafoetida Click to find more about Asafoetida

3-4 Green cardamom Click to find more about cardamom

1 tbsp Fennel powder (saunf Click to find more about saunf

)
1/2 tbsp Dry ginger Click to find more about ginger

powder (soonth)
2 tsps Kashmiri red chilli powder

Wash and cut brinjals into quarters lengthways and keep in water till further use.
Whisk yogurt and salt Click to find more about salt

together.
Heat sufficient oil in a kadai.
Drain, pat dry and deep fry brinjals till light brown. Remove onto an absorbent kitchen towel.
Heat two tablespoons oil in a pan, add asafoetida Click to find more about asafoetida

and green cardamoms. Stirfry briefly and immediately add the whisked yogurt.
Stir in fennel, dry ginger Click to find more about ginger

and red chilli powders.
Cook on medium heat for two to three minutes and add fried brinjals.
Reduce heat and cook covered for three to four minutes.
Adjust seasoning and serve hot.

Link to this recipe: http://www.pakirecipes.com/recipe/Kashmiri-Dahi-Baingan

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