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Dahi Baingan

By: Sudha
Region: Andhra
Dish:Vegetarian - Curries
Main Ingredient: Brinjal and curd/buttermilk
Servings: 4
Time to Prepare: 25 minutes


Flower-shapely cutter brinjals - 8
Curd/buttermilk - 1 full medium cup
Cream 2 tbsp
For powder to fill in flower-shaped
Coriander seeds - 2 tbsp
Urad dal - 2 tbsp
Chandalika - 3 tbsp
Peanuts - 3 tbsp
Sesame seeds - 2 tsp
Red chillies - 7
Asafoetida 1/4 tsp
Dry roast all the above ingredients each item separately without oil in a pan. Let it cool. Grinded them to a fine powder. Fill this powder in each brinjal. Fry all of the brinjal with 3 tbsp oil with a lid covering it so that they become soft quickly. Meanwhile, take curd/buttermilk in a bowl.mix the cream in it. Add some turmeric powder and cumin powder and some curry leaves. Churn it until it becomes into a thick watery consistent with some water. While the brinjals become a little bit softer, add this buttermilk and let them cook for five to eight minutes. In a separate pan, add 1 tsp of oil and heat it. Add some mustard, cumin and some asafoetida. Let them splutter and add this to the cooking brinjals. Let the buttermilk with curry become thick gravy and let the curd catch all over the brinjal. Cook it for 3 more minutes. Add salt and 1 tsp of red chilly powder and mix well. Lastly, decorate it cilantro.


Add salt according to your taste to the finely grinded powder.


This is specially called " guththivankaya" in telugu. I wanted to share the special experiment of adding cream and curd to brinjal with all of you. Thanks for your support.

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