Baingan Kadhi | Dahi Baingan | Aubergine In Yoghurt Gravy | Chef Girish Joshi

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds protein while buttermilk is more economical.

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is healthier, while all-purpose flour is cheaper.

fresh coriander

💰Cheaper: parsley

Parsley can provide a similar garnish at a lower cost.

green chilies

💰Cheaper: red chili powder

Red chili powder is more accessible and can be used to adjust heat.

Make a smooth slurry of all the ingredients from the Besan slurry. Add little water to besan at a time, mixing continuously to avoid lumps. Mix everything thoroughly and keep it aside.

Quarter the aubergines/Brinjal and leave them in water if you will not use them immediately. This will prevent it from turning black.

Chop ginger, and coriander and keep it aside.

In a pan heat oil and add mustard seeds, cumin seeds, fenugreek seeds, hing, dry red chillies, and bay leaf and saute for a few seconds till seeds stop popping.

Now add chopped ginger, and curry leaves and saute for a few seconds.

Add quartered aubergines/brinjal to the pan. Also add red chilli powder, coriander powder, fennel powder, and salt to the pan and mix.

Saute on medium heat for 9-10 minutes till aubergines are soft, cooked and have started to colour from the edges. Leave it aside.

In another pan add besan slurry and cook it on medium-low heat. Mix continuously till it starts to boil and starts to thicken. This may take 8-10 minutes.

Add salt and continue cooking on a simmering heat for another 10-12 minutes mixing regularly as the kadhi thickens.

Now add the cooked aubergines/brinjal to the pan, mix and cook for another 3-4 minutes. Finish with chopped coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens