Dahi BainganĀ is one of the most popular recipes on my blog. This is one of those top 10 pages that brought me maximum visits. And that implies my audience loved my recipe. So here I have gathered all three types of dahi baingan I have made to date.
India is a country with the greatest diversity. We believe in unity in diversity, especially when it comes to food. We don't like to limit ourselves to regional foods only.
A twist in the cooking ingredients and a little bit of change in the process make the food unique and add different flavours to a similar-looking dish.
For example, dahi raita is almost similar to tzatziki, but again, it's different and has some distinct features. Raita can be made with other vegetables, while tzatziki is made only with cucumber and dill.
Also tzatziki needs to be thicker in consistency and raita is little diluted as taste demands. Raita can be made with different vegetables and fruits as well.
So here I have made dahi baingan in three ways. All three are made differently, with slight variations in spices that give them unique flavors.
It is best served as a side dish and complements our menu. It also accompanies any rice preparation very well. You can serve this with dal khichdi, any biryani, pulao, or jeera rice.
3 Ways of making dahi baingan
Dahi Baingan/ Odia Dahi Baigana
This is a typical style of dahi baingan made inĀ the eastern partĀ of our country, like Odisha. This is a quick and simple one. In this recipe, fry only brinjals and add them to the beaten curd. And hence it's kind of brinjal raita you can say. The addition of some tempering adds more flavor to this dish.
Punjabi Dahi Baingan
This is a brinjal recipe, where brinjals are cooked in yogurt or curd-based gravy. Here, gram flour is added to bring a thick texture to the curry. If I have to categorize it, then I'll say it's like Punjabi kadhi, where the gravy is a mixture of curd and flour.
Kashmiri Dahi Baingan
I love this one. The process is almost the same, but what makes this different is the aromatic spices. Fennel seeds play an important role in Kashmiri cuisine, and that's the specialty of this dish. It's a flavourful and aromatic recipe without onion, garlic, or flour.
Tips to get perfect dahi baingan:
- Always add hing or asafoetida to the curd base gravy for that extra punch in flavor.
- Add freshly crushed ginger to the tempering. Curry leaves also add some flavor. (Check out the detailed recipe)
- Beat the curd nicely, making it smooth. Either whip in a blender or use a wired whisk.
- While using flour, make sure it's lump-free. Sieve it before adding to the pan.
Similar recipes
Please read other similar posts, such asĀ mushroom matar masala,Ā paneer tikka masala,Ā gatte ki sabzi, andĀ palak paneer.Ā Also readĀ matar paneer curry,Ā dum aloo,Ā bagara baingan,Ā lauki kofta curry,Ā malai kofta curry,Ā andĀ shaam savera curry.
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