Dahi Wala Baingan Ka Bharta

Brinjal or Eggplant is not everyone's favorite vegetable. It's quirky bitter taste and itchiness are not favored by many, especially children. Yet brinjal is a very nutritious vegetable, high on magnesium, and vitamins. A great way of incorporating the veggie into the daily menu is by making this Dahi Wala Baingan Ka Bharta.

This is a very simple, tasty, slightly spicy gravy that can be made as a great accompaniment to mutton biryani, plain white rice or even rotis and chapattis. The curds in this dish help the brinjal absorb the spices, while also lending a tangy flavor to this dish. When you have this with rice or Bakarkhani Roti or Poori it brings out the true flavor of this dish.

Brinjal makes for a great ingredient in many other gravy dishes, including Kashmiri Dahi Baingan and Hyderabadi Bagara Baingan. Here is how to make Dahi Wala Baingan Ka Bharta.

Dahi Wala Baingan Ka Bharta Recipe

Dahi Wala Baingan Ka Bharta

Dahi Wala Baingan Ka Bharta is a very simple, tasty, slightly spicy gravy that can be made as a great accompaniment to mutton biryani, plain white rice.

 Course Main Course

 Cuisine Indian

 Prep Time 15 minutes

 Cook Time 30 minutes

 Total Time 45 minutes

 Servings  people

 Calories 174 kcal

 Author Neha Mathur

Ingredients

• 500 g Eggplant / Baingan
• 1 cup Curd Whisked
• Salt to taste

For tempering

• 3 tbsp Mustard oil
• 4-5 Dry red chilies
• 1 tsp Cumin seeds / Zeera
• 1 tsp Mustard seeds / Rai
• 1/4 tsp Fenugreek seeds / Methi Crushed
• 1/2 tsp Carom seeds / Ajwain
• 1/2 cup Onion Chopped
• 1 Green chilli Chopped
• 2 tsp Ginger Chopped
• 2 tbsp Fresh coriander Chopped

Instructions

1. Wash the eggplant and wipe it with a kitchen towel.
2. Make slits in the eggplant using kitchen knife all around.
3. Keep the eggplant over the gas stove and roast from all the sides until charred and cooked till inside.
4. Remove from heat and let cool for sometime.
5. Remove the skin of eggplant and mash the pulp.
6. Add whisked yogurt and salt and mix well.
7. For tempering
8. Heat oil in pan.
9. Once the oil is hot, add dry red chilies, cumin seeds, mustard seeds, fenugreek seeds and carom seeds and let them crackle for a few seconds.
10. Add onion and fry till onions turns transparent.
11. Add green chilli and ginger and fry for 2-3 minutes.
12. Pour the tempering over the eggplant mixture.
13. Garnish with fresh coriander.
14. Serve hot with Phulka and Dal.

Nutrition Facts

Dahi Wala Baingan Ka Bharta

Amount Per Serving

Calories 174Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 1g6%

Sodium 63mg3%

Potassium 435mg12%

Carbohydrates 11g4%

Fiber 4g17%

Sugar 6g7%

Protein 5g10%

Vitamin A 40IU1%

Vitamin C 5.6mg7%

Calcium 36mg4%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.