- Bengan (Brinjal) – ½ kg [small and same size]
- Piyaz (Onion) – 1 medium
- Lehsan (Garlic) paste – 1 tsp
- Adrak (Ginger) paste – 1 tsp
- Dahi (Yogurt) – 750 gram [3 pao]
- Pissi laal mirchen (Red chilli powder) – 2 tsp
- Namak (Salt) – 1½ tsp
- Haldi (Turmeric powder) – ¼ tsp
- Dhaniya (Coriander) powder – 1 tsp
- Zeera (Cumin) powder – 1 tsp
- Garm masala (Whole spices) powder – ¼ tsp
Step 1: Cut Bengan (Brinjal) in a round shape. The thickness should be about ½ an inch.
Step 2: Add Oil to Tawa/Fry pan and shallow fry at medium to low flame. [You can also deep fry if you like].
Step 3: Add 2 tbs of Ghee, Piyaz (Onion), and fry till golden at low flame. Add Lehsan (Garlic) paste, Adrak (Ginger) paste, and mix.
Step 4: Add 2-3 tbs of Water, Namak (Salt), Pissi laal mirchen (Red chilli powder), Dhaniya (Coriander) powder, Handi (Turmeric powder), Zeera (Cumin) powder, Garm masala (Whole spices) powder, mix and cook on low flame till water dries.
Step 5: Again add 2 tbs of water and cook for 1-2 minutes.
Step 6: Take a serving dish and make a layer of fried Bengan. Then add a layer of masala (prepared previously). after that, add a third layer of Dahi and repeat the process.
- Zeera (Cumin seeds) – 1 tsp
- Sabit laal mirchen (Whole red chillies) – 9 – 10
- Oil – ¼ cup
- Sabz dhaniya (Green coriander) – for garnish
Step 7: Add Sabit laal mirchen (Whole red chillies) in oil and cook for 10 seconds at medium to low flame. Then add Zeera (Cumin seeds), mix, and pour over the dish.
Delicious Dahi Bengan is ready for you to enjoy.