Dahi Baingan Recipe

Special recipe for making brinjal curry with fried brinjal and spicy and prepared curd curry. It is a famous curry in Bengali and Oriya cooking, but similar curries are also prepared in Kashmiri cuisine. This can be a perfect curry for lunch or dinner when served with roti/chapati.
Indian cuisine is amazing and offers a countless variety of curries, sweets and breakfast dishes. Dahi Baingan Recipe is a variation of Oriya or Bengali cooking that is prepared with curd as the foundation of the curry. This recipe takes just a few minutes without any flavor and as a result can be cooked even by non-trained cooks.
At first, this recipe may seem strange and perhaps overwhelming for beginners just from the name and surface. In any case, trust me, this is one of the original brinjal curries prepared with sauce. In comparison, most brinjal curries are prepared with a ground coconut or walnut-based filling, which can be difficult to plan. Anyway, the dahi baingan recipe is extremely simple with no tomato based sauce and no stuffing. Sliced brinjals are rotisserie or roasted which is then added to spicy curd curry. Moreover, there is no advanced science to prepare curd based curry as it is prepared with gram flour/chickpea flour at least for taste and proper thickness.
Although this recipe is exceptionally basic, here are some hints and guidance for Dahi Baingan Recipe. Right off the bat, as I mentioned earlier, sliced eggplant can be prepared by either grilling or roasting it. I love cooking brinjal by frying it in less oil and hence I have adopted it. Second, remember to whisk the curd thoroughly before cooking. Apart from this, cook curd and curry on low to medium flame, otherwise it may burst on high flame. Finally, the light curd based brinjal curry tastes great with phulkas, parathas and rotis. Whatever it is, it tastes amazing when served with vegetable pulao or nut rice.