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Dahi Baingan Kashmiri (दही बैंगन कश्मीरी)


Dahi Baingan Kashmiri (दही बैंगन कश्मीरी) is unique yet tasty way of making eggplants. It has that soft nutty tanginess that comes from yogurt . which is dosed with fennel and ginger flavors. This is a Kashmiri home favorite.

Regional Dish: Kashmir, Himachal Pradesh, Delhi, Haryana.

Cuisine Style: Kashmir | Cooking Time 15mins | Take it with rice/ roti| Type  Curry| Shelf Life : 1 day| Quantity : 5 Servings.

Appx. Nutritional values calculated for 1 serving:

Calories (85Kcal), Carbohydrates (12g), Protein (3g), Fat (4g)


  • 4  big eggplants cut into roundels (thick slices)
  • 2  cups(s) yoghurt
  • ½ tsp. fennel seed powder (saunf)
  • ¼ tsp. asafoetida
  • ½ tsp. turmeric powder
  • 2 tsp. red chilli powder
  • 1 tsp. ginger powder
  • 3 green cardamoms
  • 2  tbsp. oil
  • salt to taste
  • oil to deep fry
  • finely chopped fresh coriander to garnish


  1. Wash the eggplant roundels, pat dry and deep fry in hot oil till light brown in color. Drain on an absorbent paper.
  2. Beat the yoghurt along with salt till smooth.
  3. Heat the oil in a heavy-bottomed pan on medium level and drop in the green cardamoms and asafoetida. Fry briefly and add the yoghurt quickly.
  4. Mix in the spice powders. Cook on medium level for about 4 minutes.
  5. Add the fried eggplant roundels, cover and cook on low level for about 4 minutes.
  6. Garnish with chopped fresh coriander and serve with rice or naan.
  7. Note:   To cut down on calories, try grilling the eggplant roundels brushed with a little oil instead of deep frying them.

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