Dahiwale Baingan and Arbi

Recipe by
Total Time:
1 hour
Serves:4
Rated : 5 Stars
5
Nutrition facts:

180 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe

Dahiwale Baingan and Arbi is a yoghurt based curry with brinjal and Colocasia or Taro root. Arbi or Colocasia is known as Seppankizhangu or Seppenkilangu in Tamil, Chembu in Malayalam, Chamadumpa in Telugu and Kesuvinagadde in Kannada. The root vegetable pairs well with brinjal and curd. Dahiwale Baingan and Arbi can be served with parathas or rice.

Take a look at more Curries Recipes. You may also want to try Healthy South Indian style Navratan Korma, Best Mixed Vegetable Yogurt Curry, Easy Sweet Potato Mergole

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5

Ingredients

  • 6 small brinjals
  • 8-10 arbi (colacasia)
  • 3 tbsp. cooking oil
  • 2 onions, grated
  • 1 tbsp. Ginger Garlic paste
  • Half tsp. Turmeric powder
  • Salt to taste
  • ¾ tsp. Red Chilli powder
  • ¾ tsp. Coriander seeds powder
  • Half cup yoghurt
  • 2-3 tbsp besan (gramflour)
  • 2-3 green chillies, whole
  • 2-3 tbsp coriander leaves, for garnishing

How to Make Dahiwale Baingan and Arbi

  • 1. Remove stems of the brinjals and cut each into 4 pieces, lengthwise.
  • 2. Soak in water until further use.
  • 3. Similarly, peel the arbi, wash well and cut each lengthwise into pieces. Put aside.
  • 4. Heat oil in a kadhai, add onion and fry until golden brown. Mix in the ginger and garlic pastes and fry for another 1 minute.
  • 5. Add arbi along with chilli powder, turmeric, and coriander seeds powder.
  • 6. Saute for 5 mins. over medium heat.
  • 7. Take yoghurt in a large bowl, add besan and salt along with half cup of water. Whisk well and gradually add to the arbi, stirring continuously.
  • 8. Drain excess water from the brinjals and add to the curry. Bring to a boil, reduce flame, cover and leave to simmer until the vegetables become tender and the curry thickens (for about 30 minutes). Stir occasionally.
  • 9. Add green chillies, bring to a boil and remove from flame.
  • 10. Serve hot, garnished with coriander leaves and accompanied by rice/parathas.