Dahi Baingan

Serves 4

30 mins

180 Kcal

Dahi Baingan is a rich and creamy brinjal dish originating from India. Unlike other deep-fried versions, the creamy yoghurt-based gravy is saut ed with tender brinjals for this Indian dish. This mouthwatering vegetarian recipe is a perfect blend of rich, savoury yoghurt, on which the subtle sweetness of cooked brinjals unfolds, and it makes an irresistible side dish that goes perfectly well with roti rice or paratha. The soft, smoky flavour of the brinjal will be complemented perfectly by the creamy texture of the yoghurt sauce to make a well-balanced, hearty, and satisfying dish. The dahi baingan recipe is quite simple to prepare but will surge with flavours. First, to prepare this dish, shallow-fry or saut the brinjal until it becomes soft and golden brown. Finally, it is finished in a sour yoghurt base gravy with added spices, which can include cumin, coriander, turmeric, and garam masala. The yoghurt gives richness and creaminess to the dish, and spices add depth to the flavour, making all ingredients blend well. In some variations of dahi baingan, ginger, garlic, and/or green chillis are used for more excitement. It's a highly delicious and healthy dish since brinjal is a high-fibre and antioxidant vegetable. brinjal is prepared just the same in dahi baingan with its thick spiced yoghurt sauce that brings out all the flavours of the vegetable. Be it family or entertaining, the recipe for dahi baingan is sure to stand out in comfort, taste and versatality.

Ingredients required for Dahi Baingan

1 cup curd
500 gms brinjal
1/4 tsp turmeric powder
Coriander leaves
1/2 tsp salt
1 onion
1/2 tps red chilli powder
1 tbsp ginger garlic paste
1 tps cumin seeds
1/2 tps coriander powder
2 tbsp cooking oil

Cooking steps for Dahi Baingan

1
Let's start the recipe of Dahi baingan. Wash 500 gms of brinjal (brinjal) into medium-sized pieces.
2
To prevent discolouration after cutting the brinjal, you are supposed to submerse the pieces in water for nearly 10 minutes.
3
While the brinjal is soaking, heat 2 Tbsps of oil in a pan.
4
Once hot, place the drained and soaked brinjal pieces in a pan.
5
Fry all sides until they are crispy and golden brown.
6
Fry the pieces of brinjal.
7
Add cumin seeds, which will spit in the hot oil.
8
Add one finely chopped onion to the pan once the seeds have spluttered.
9
Saut the onion till it turns golden brown and brings out its sweetness and depth of flavoured.
10
Once the onion is golden brown, add 1 Tsp of ginger-garlic paste and stir it for a minute until fragrant.
11
Add 1/4 Tsp of turmeric powder, half a Tsp of red chilli powder, and half a Tsp of coriander powder to the pan. Let the spice mixture cook for about 2 minutes. It allows the oils of the spices to be extracted and infuses a fragrance into them.
12
In a small bowl, whisk 1 cup of dahi until it becomes smooth and creamy
13
Gradually, add to the pan and stir through thoroughly without letting it curdle.
14
The yoghurt will eventually blend with the spices and look creamy.
15
Stir gently, adding the yoghurt and spices so that it forms a smooth, lush gravy.
16
Add the fried brinjal pieces to that pan when the yoghurt and spice mixture are well mixed. Toss gently to coat the pieces of brinjal with the yoghurt gravy. Make sure they get immersed well in the gravy of yoghurt and spices.
17
Let this dish cook for 5-7 minutes on low flame. The brinjal will be drank in the flavours of yoghurt and spices, and the yoghurt will thicken into the creamy sauce.
18
Add salt to taste and stir well.
19
When serving, garnish with freshly chopped coriander leaves and present it as a bright burst of freshness. This recipe of dahi baingan is now ready!

Shop Ingredients

Curd (1 cup)

117

100

107

Brinjal (500 gms)

Onion (1)

Cooking Oil (2 Tbsp)

169

147

148

167

150

729

150

183

330

Red Chilli Powder (1/2 Tps)

540

290

100

Ginger Garlic Paste (1 Tbsp)

Coriander Leaves

Turmeric Powder (1/4 Tsp)

110

197

207

279

Coriander Powder (1/2 Tps)

Cumin Seeds (1 Tps)

244

116

170

209

Salt (1/2 Tsp)

106

105

107

125

FAQs

Can I use any other type of brinjal to make Dahi Baingan?

You can, but the most commonly used brinjal variety is the round, purple one. Those who like a little flavoured and soft texture would prefer small, tender varieties like Indian brinjal or baby brinjals. While larger, globe-shaped brinjals also work well, they may be slightly longer to cook and have more seeds. Any brinjal, however, will soak up the creamy yoghurt gravy beautifully.

Can I prepare Dahi Baingan ahead of time?

Dahi baingan can be prepared ahead of time, and most of the time, it tastes better the next day because the flavours have more time to mingle. To prepare ahead, cook the brinjals and prepare the yoghurt gravy. Let it cool to room temperature, then refrigerate the dish in an airtight container for 2-3 days. It can be gently reheated on the stovetop or in the microwave when ready to serve. Remember to add more seasoning as needed since the flavours get stronger overnight, making it an excellent meal prep dish.

Can I make Dahi Baingan without frying the brinjals?

There is a lighter version of Dahi Baingan; you do not have to fry the brinjals. Grill or roast or saut brinjal into small pieces with very little oil, which gets tender. Grilled or roasted brinjal adds a smoky flavour to the dish, which typically goes well with yoghurt-based gravy. Plus, it relatively reduces the amount of oil. Thus, healthier ingredients do not compromise the taste and richness of the same creamy goodness.