Dahi Waaley Baingan

“In Bengal they call it “Doi Baigun”. In Orissa, they make it with ‘methi’ and mustard seeds. The Northern states have many versions of it too with different combinations of spices. It is one of the most delicious brinjal dishes ever dished out! Verka Dahi is the chief guest that enhances the flavour of this spicy gravy! The humble ‘baingan’ is smothered in this velvety sauce that takes it to a new level!”

Dahi Waaley Baingan Ingredients:

1 large sized brinjal (or 6-7 small ones)
1 tbsp ginger, chopped into thin matchsticks
½ tsp jeera
A pinch of heeng
Oil for frying
2 tbsp Verka Ghee
1½ tsp dhaniya powder
1¼ tsp ‘saunf’ powder
1½ cup Verka Dahi
1¼ tbsp ‘besan’
½ tsp haldi
Salt and chilli powder to taste

Method:

Thickly slice the brinjal, then cut into four triangular quarters. (if using small ones, cut each brinjal into four sections. Keep them intact at the stem)
Beat the dahi along with besan, haldi, chili powder and some salt.
Heat oil in a kadhaai and fry the brinjal cubes till soft. Drain.
Remove the oil and heat up Verka Ghee in the same kadhaai. Add jeera and let it crackle.
Add heeng and ginger slices. Fry briefly (1 minute).
Tip the spiced Verka Dahi into the kadhaai, add powdered ‘saunf’, some salt and stir well.
Lower the fried brinjal cubes into it and simmer for 7-8 minutes.
The dahi gravy will somewhat thicken by then.
Check seasoning, and serve garnished with fresh green ‘dhaniya’.

Notes: If the gravy tastes a bit sour for your liking, add a pinch of sugar while cooking. Adding the besan to the yogurt is essential as it prevents curdling and it also gives thickness to the gravy. Stir very carefully once you have added fried brinjals to the kadhaai. They can break very easily.