### TranslatedIngredients: 500 grams Brinjal (Baingan / Eggplant) - cut into 1 inch pieces,3 tablespoon Mustard oil,2 cups Curd (Dahi / Yogurt) - whisked well until smooth,2 teaspoons Dry ginger powder,2 teaspoons Kashmiri Red Chilli Powder,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Fennel seeds (Saunf) - coarsely pounded,4 Cardamom (Elaichi) Pods/Seeds,1/4 teaspoon SSP Asafoetida (Hing),Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: Kashmiri ### Course: Main Course ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Kashmiri Dahi Baingan Recipe, place the cut eggplant/ brinjal pieces in a bowl of salted water for about 10 minutes.Add 1 tablespoon of mustard oil into a preheated pan. Drain the baingan from its water and add the drained baingan to the pan.Sprinkle salt after adding the baingan cubes, stir well to combine. Cover and cook the brinjal until soft and roasted. Once done turn off the heat and keep aside.Into a mixing bowl, add the curd, ginger powder, red chilli powder, turmeric powder, salt to taste and whisk well to make a smooth mixture.Now we will make the Kashmiri Dahi Baingan:In a kadai, heat the rest of the mustard oil on medium heat. Once the oil is hot add the coarsely pounded fennel seeds, green cardamom, asafoetida and saute for a few seconds till the aromas are released. Add the whisked curd and give it a brisk boil for 1 minute. Keep whisking to get a smooth dahi mixture. Add the roasted brinjal and boil for another 3-4 minutes and turn off the heat. Check the salt and adjust according to taste and transfer the Kashmiri Dahi Baingan to a serving bowl.Serve Kashmiri Dahi Baingan Recipe along with Steamed Rice or Phulka  and a side of Kashmiri Style Bharit Marchavangun Recipe-Stuffed Chillies for a simple weekday meal. 
