Dhungare Baingan Recipe

Name: Dhungare Baingan Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Lucknowi
Ingredients: 1 null Brinjal (Baingan / Eggplant); 2 cups Curd (Dahi / Yogurt); 1 null Green Chilli chopped; 1 teaspoon Cumin powder (Jeera); 1/2 teaspoon Kashmiri Red Chilli Powder; 1/2 teaspoon Garam masala powder; 1 null Onion sliced; null Salt to taste; 1 tablespoons Ghee; 2 tablespoons Coriander (Dhania) Leaves chopped

Archana's Kitchen

March 10, 2019

1958 Ratings

Time:Prep: 5 M|Cook: 20 M|Total: 25 M

Makes:4 Servings

Meal:Side Dish

Cuisine:Lucknowi

Dhungare means smoking food using coal. This techniques add a unique smoked tandoori flavour to the dish. Ghee is dropped on hot coal to release smoke from the coal.

In Dhungare Baingan Recipe first the brinjal is roasted on the gas and then mashed mixed with fresh curd, onions, chillies, roasted cumin powder, chilli powder and garam masala. Then the dish is smoked using the dhungar technique.

Dhungare Baingan can be served as a raita with any meal or even served as a dip to your chips and fries.

Serve Dhungare Baingan with Aromatic Vegetable Pulao or Garlic Naan and Nawabi Kofta Curry for your next party.

Try our Other smoked recipes:

Dhungare means smoking food using coal. This techniques add a unique smoked tandoori flavour to the dish. Ghee is dropped on hot coal to release smoke from the coal.

Dhungare Baingan can be served as a raita with any meal or even served as a dip to your chips and fries.

Serve Dhungare Baingan with Aromatic Vegetable Pulao or Garlic Naan and Nawabi Kofta Curry for your next party.

Try our Other smoked recipes:

Ingredients

To Smoke the Dish

1 Brinjal (Baingan / Eggplant)

2 cups Curd (Dahi / Yogurt)

1 Green Chilli, chopped

1 teaspoon Cumin powder (Jeera)

1/2 teaspoon Kashmiri Red Chilli Powder

1/2 teaspoon Garam masala powder

1 Onion, sliced

Salt, to taste

1 tablespoons Ghee

2 tablespoons Coriander (Dhania) Leaves, chopped

Instructions for Dhungare Baingan Recipe

To begin making Dhungare Baingan Recipe first we will roast a whole eggplant over an open gas flame till the skin is charred. Turn off the flame and remove the charred baigan onto a plate.

Once the eggplant is cooled, peel away the charred skin.

Mash the smoked baingan well and put into a pot which has a tight lid. Add in the curd,onions, green chillies, roasted cumin powder, garam masala powder,red chilli powder, salt to taste. Stir well to combine.

To give it second smoke using coal

Keep a piece of coal over a flame and heat till it turns red hot in colour.

Place a small bowl on top of baigan mixture and place the hot burning coal in the small bowl. Drop ghee on the coal and =once the coal begins to smoke close the lid of the pot quickly.

Keep it closed for five minutes to let the flavours of the smoke seep into the baigan.

After 5 minutes open the lid and remove the coal bowl. Garnish Dhungare Baingan with coriander leaves and serve.

Serve Dhungare Baingan with Aromatic Vegetable Pulao or Garlic Naan and Nawabi Kofta Curry for your next party.