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Dahi Baingan Recipe Step by Step - Eggplant in Yogurt Curry

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.

Dahi Baingan

dahi-baingan-eggplant-in-yogurt-curry

Dahi baingan is a dish prepared by deep frying the eggplant and cooking it in a yogurt sauce spiced with a number of Indian spices. This dish is prepared all over India with regional variations. Here is my North Indian Punjabi style recipe.

Yogurt is a healthy food with several health benefits. You can learn more about the health benefits of yogurt by reading my article.

You can have it with rice or roti, an Indian flatbread.


Cook Time

Prep timeCook timeReady inYields

10 min

35 min

45 min

4 servings

Ingredients

  • as required oil, for frying
  • 2 tbsp oil, for yogurt curry
  • 300 grams baingan/eggplant, washed & cut into 1 inch thick rounds
  • 500 grams dahi/yogurt, whisked gently to make it smooth
  • 1 tsp rai/mustard seeds
  • 1 tbsp garlic paste/grated
  • 1 tbsp ginger paste/grated
  • 1 green chili, chopped
  • 10-12 curry patta/leaves
  • 2 tsp hara dhania/cilantro
  • 1 tsp kashmiri red chilli powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1/4 tsp jeera/cumin seeds
  • 1/4 tsp salt, for eggplant
  • 1 tsp salt, for yogurt curry

Instructions

  1. Sprinkle salt and turmeric powder on the eggplant and mix well and keep aside
  2. Add oil to kadhai and heat it on high heat then reduce heat to low and fry the eggplant till they are soft and light brown
  3. Remove the oil and add 2 tbsp oil. Heat oil on medium heat and add the rai and then jeera and let them crackle
  4. Add the garlic & ginger pastes, and the chopped green chili and saute for 30 seconds
  5. Add the curry leaves and stir for 15-20 seconds then add the garam masala, coriander powder, red chili powder, and salt. Saute the masala for a minute
  6. Reduce heat to low and add the whisked yogurt. Mix well and add the fried eggplant
  7. Mix well and add the cilantro. Check salt and spice and add if required. Mix it in
  8. Stir cook for 5-7 minutes on low heat and keep stir a few times while it is cooking
  9. Remove to a serving bowl when done and garnish with some cilantro. Our dish took about 6 minutes to cook

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on February 27, 2019:

Thank you, Umesh.

Umesh Chandra Bhatt from Kharghar, Navi Mumbai, India on February 27, 2019:

A good one worth trying. Thanks.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 24, 2018:

I'm glad you like the eggplant recipe. If you do make it please share your experience. Thank you so much for stopping by.

Dianna Mendez on August 22, 2018:

I have not had eggplant in awhile so your recipe has given me incentive to purchase one next time I go to market. Great recipe idea!

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 18, 2018:

I'm glad you like my recipes. I will look forward to your feedback on this dish Sarah. Thank you so much for stopping by.

Sarah from Europe on August 18, 2018:

Your recipes all look so amazing, Rajan! I will definitely try this one out.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 02, 2018:

I appreciate your personal food preferences, manatita. Thank you for taking the time to read and leave a comment.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 02, 2018:

The meatier the eggplants the tastier. Dora, you can certainly adjust the spices to your taste. Thank you for visiting and sharing the recipe as well.

manatita44 from london on August 01, 2018:

Somehow I don't like the eggplant taste. Perhaps your recipe will help but I don't get on with it. Thanks for making it diffefently.

Dora Weithers from The Caribbean on August 01, 2018:

Thanks, Rajan. We get some large meaty eggplants around here. I will definitely share this recipe. I imagine that we will have to make some adjustments in the spice department.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on July 31, 2018:

Yes, the curry is quite flavorful with all those spices Peggy. Glad you like the recipe. Thank you.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on July 31, 2018:

The curry has most of the flavor, Bill. That would be good as well. Thank you.

Peggy Woods from Houston, Texas on July 31, 2018:

I enjoy eating eggplant and also like curry flavors so I know that this dish would be delicious. Thanks for sharing your recipe with us.

Bill Holland from Olympia, WA on July 31, 2018:

I just can't bring myself to eat eggplant. The curry I would definitely eat, but leave out that purple thing. LOL

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on July 31, 2018:

Louise thank you so much for appreciating the recipe in such kind words.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on July 31, 2018:

Rinita, give this recipe a try. I'm sure you will like it. Thank you for giving the recipe a read.

Louise Powles from Norfolk, England on July 31, 2018:

You're recipe's always make my mouth water. This sounds lovely!

Rinita Sen on July 31, 2018:

Yummy recipe! We do make a lot of fried baingan/brinjal/eggplant, whatever you want to call it, but never have we tried cooking them in a yoghurt curry. Thank you for sharing.