I've been preparing simple pulaos for supper on weekends nowadays as reported by the instructions of DH. He doesn't much like me slogging in the kitchen area during weekends and therefore asks me to organize an easy pulao type of meal.Even I've found it super easy to organize the pulaos as opposed to a whole sabzi-dal fare.It's my job to serve pulao with raitas, papad and salad.I needed to test the Aromatic Kashmiri style Dahi Baingan recipe from this type of lengthy time and i'm glad I attempted it.I loved using the spices within this recipe quite not the same as the typical ones and much more over it's no-Onion-No-Garlic clove recipe with no chopping and grinding needed for that masala.It's a very fast and simple recipe but completely full of aromas.
'Hing' or 'Asadoetida' plays a vital role within the flavor and also the freshly ground fennel powder and dry ginger root powder give a unique flavor into it.We loved it a lot which i have prepared it on two consecutive weekends.It might be ideal for everyone it with Saffron grain or mild flavored Pulaos.Following a small search on the internet to look into minute information on the recipe,I discovered this recipe is associated with Kashmiri Pandit Cuisine,I'm not entering further depth of detailing the cuisine now.
I really like Brinjals and particularly the lengthy crimson shiny ones tempts me to purchase whenever I place them within the markets.These lengthy crimson eggplants are perfect to organize Begun Bhaja, Aloo Baingan, Achari Baingan ,Baingan Bharta ,Vangi Bhath and today even this Dahi Baingan put into their email list. Provide your regular raita a miss and check out this Kashmiri Dahi Baingan to pair together with your pulaos,it's certainly a goody towards the tastebuds.
Kashmiri Dahi Baingan Recipe:
recipe source: Sanjeev Kapoor
2-3 tablespoons of Mustard Oil
- Dry roast fennel seeds and powder these questions mortar and pestle.
- Whisk the Curd nicely.
- Cut Brinjals into thick 1" pieces and immerse them in salted water for 15-20 mins.This can take away the bitterness of brinjals if it's there.
- Collect all of the spices - fennel seed powder, asafoetida, red chili powder, cardamom powder, dry ginger root powder in a tiny cup and add 3 tablespoons of water into it and blend well.
- Heat mustard oil inside a kadai/pan to the smoking point and turn off the flame for any minute.Again switch it on and add some mixed spice paste and fry it lightly over low flame for any minute before the masala is roasted leaving the oil.Try not to burn the masala.
- Slightly squeeze the brinjal pieces and add and blend well and fry for several-4 mins before the masala mixture jackets the brinjal pieces nicely.
- Pay for it and prepare over low flame for 12-15 mins before the brinjals are cooked nicely.As needed prepare for bit lengthy.
- Add salt towards the cooked brinjals and blend well.
- Take away the kadai in the flame and then leave it aside for 30 seconds.Include beaten curd into it and blend well and produce the kadai back around the flame.This task is important because there are chances the curd might curdle when put into the new kadai on flame.
- Stir it lightly and canopy it prepare on low heat for several-4 mins until you are looking at a small boil.Keep stirring from time to time and prepare on low flame.Should you prepare for extended the curd will curdle.You need to turn off the flame immediately if you notice it's began boiling otherwise the curd will curdle in a small fraction of seconds.Mine involved to curdle when i was doing multi-tasking in those days,so be careful within this step.
Serve it hot with Saffron Grain or Pulaos or Biryanis or Rotis. I offered it with Paneer Pulao, papad and salad.
- I made use of 1/4 teaspoon Asafoetida when i used the more powerful rock variety,powder it and employ.
- It's my job to immerse the eggplants in water for sometime because it will take away the bitterness from brinjals contrary can there be.
- I even attempted it without having cardamom powder too even it sampled nice.So that you can get it ready with or without having cardamom powder.
