curd (yogurt) Brinjal | Stuffed Dahi Baingan Recipe

Ingredients

• 1 tbsp Degi Red Chilli powder
• 1 tsp Turmeric powder
• ¼ tsp Asafoetida, Asafoetida
• 1 heaped tbsp Coriander powder
• 1 tsp Cumin powder
• Salt to taste
• 1 tbsp Mustard oil
• 1-2 tsp Dry Mango powder, amchur (dry mango powder) powder
• 800 g small Brinjals (slit into halves), Brinjal
• Prepared Masala, Prepared Masala
• 2-3 heaped tbsp Mustard oil
• Prepared Stuffed Brinjals
• 1 tbsp Tender Coriander Stems (chopped)
• 1 tbsp Prepared Masala, Prepared Masala
• 1-2 tsp Oil
• 1 sprig Curry leaves
• 2-3 cup Curd (beaten), curd (yogurt)
• 1-2 tsp Black Salt
• Salt to taste
• ½ tsp Sugar
• ½ tsp Roasted Cumin powder
• Prepared Tadka
• 1-2 tbsp Mustard oil
• ½ tsp Fennel seeds
• 4-5 no. Fenugreek seeds, methi seeds
• ½ tsp small Mustard seeds
• ½ tsp Cumin seeds
• ½ tsp Nigella seeds
• 2-3 no. Dry Kashmiri Red Chillies (roughly torn)
• 2 no. Green Chillies (less spicy & cut diagonally)
• Prepared Tadka Dahi, Prepared Tadka curd (yogurt)
• Cooked Brinjals
• Chili oil
• Coriander sprig, coriander leaves
• Roasted Papad (crushed)

Steps

1. In a bowl, add degi red chilli powder, turmeric powder, asafoetida, coriander powder, cumin powder, salt to taste, mustard oil, dry mango powder. Give it a good mix.
2. Keep it aside for further use.
3. Take the brinjals and make deep cuts in them. Stuff the prepared masala into the cuts and seal them properly.
4. Keep it aside for further use.
5. In a handi or kadhai, add mustard oil. Once it’s hot, place stuffed brinjals, and cook for 2-3 minutes.
6. Flip them to the other side. Add tender coriander stems, prepared masala, oil, curry leaves. Cover with a lid and cook for a while or until the brinjals are tender.
7. Transfer them to a tray or dish and keep aside for further use.
8. In a bowl, add curd, black salt, salt to taste, sugar, roasted cumin powder. Mix it well.
9. Add prepared tadka and give it a good mix.
10. In a pan, add mustard oil. Once it’s smoky hot, add fennel seeds, fenugreek seeds, small mustard seeds, cumin seeds, nigella seeds.
11. Add dry kashmiri red chillies, green chillies. Saute for a minute.
12. Keep it aside for further use.
13. In a serving dish, add ladleful prepared tadka dahi. Place cooked brinjals on top and garnish it with chilli oil, coriander sprig and crushed roasted papad.
14. Serve warm.