Dahi Baingan|How to make Eggplant in yogurt curry?

Dahi Baingan/Eggplant in Yogurt curry is an East Indian dish made with eggplants/brinjal in yogurt/curds curry. “Dahi” means yogurt/curds, “Baingan” means eggplant/brinjal in Hindi. Dahi Baingan is a mildly spiced flavorful dish which goes very well with Chapati’s/Indian flat breads. Quick & easy to make with just a handful of ingredients, deliciously tasty & creamy.

Which East Indian states are famous for their Dahi Baingan recipe?

• Odisha
• West Bengal

What are some variations of Dahi Baingan in other parts of India?

It is also known as Kadi/Buttermilk curry in Gujarat, it is known as Moru Kulambu in Tamilnadu, where various other vegetables are used in preparing the dish. The base still being yogurt or buttermilk.

Why is this dish so popular ?

• This is a perfect dish for beginners, who are just learning to cook, since it hardly requires any extensive preparation.
• It can be prepared in a jiffy since it requires very little ingredients.
• Perfect for friends & family who love mildly spiced food.
• It can be prepared in many variations depending on the influence of different states in India.

What kind of eggplants tastes best in this dish?

Indian eggplants also known as baby eggplants, taste best in this dish. They are purple and spherical and can be found in Indian grocery stores or International Fresh markets

They are small with a dark reddish-purple color.Look for younger, smaller eggplants that feel firm and are not mushy.Read all about how to choose and store eggplant/brinjals for your cooking in my post here.

What are some of the spices used in this dish to flavor it?

The flavor of this dish is provided by the amazing Indian spices that go into this dish. They are..

• Cumin seeds/Jeera
• Coriander powder
• Bay leaves
• Red Chili powder
• Garam masala powder

To learn more about Indian spices and their health benefits, get my E-Book: A Complete Beginner’s Guide to Indian Spices by clicking the image below. My E-Book contains a list of 25 essential spices used in Indian cooking , along with colored pictures to help you easily identify each one of them, apart from teaching you how and when to use them in your cooking, what flavors each one imparts in the dish and their health benefits.

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Why choose this dish?

 Eggplants are loaded with dietary fiber and therefore good for digestion as well as weight loss. They are rich in calcium and iron and hence good for bone health.

This dish the Dahi Baingan apart from being vegetarian and easy to make, is gluten free and delicious. The eggplant is succulent and tender in a moist mouthwatering sauce .

What can Dahi Baingan dish be paired with?

• Jeera Rice
• Green Peas Pulao
• Plain rice
• Avacado roti’s

Dahi Baingan|How to make Eggplant in yogurt curry?

Recipe by Maya Shetty

Course: BRINJAL/EGG PLANT, DAIRY PRODUCTS, FOOD, VEGETARIAN – CURRY PREPARATION, VEGETARIAN DISHES, YOGURT/CURDSCuisine: Indian

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Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

408

kcal

Total time

30

minutes

Ingredients

• For roasting the Baingan/Eggplant/Brinjal

• 2 tbsp 2 Coconut Oil

• 5 5 Baingan/Eggplant medium sliced

• For the curry

• 1 tbsp 1 Coconut Oil

• 1 tsp 1 Jeera/Cumin seeds

• 1 1 Bay leaf

• Sprinkle Asoefoetida Hing(sprinkle a pinch)

• 1 1 Onion large, finely sliced

• 1 tsp 1 Ginger Garlic paste

• 1/4 tsp 1/4 Turmeric powder

• 1/2 tsp 1/2 Chili powder

• 2 tsp 2 Besan flour/ Chickpea flour

• 1/2 tsp 1/2 Coriander powder

• 1/4 tsp 1/4 Garam Masala Powder

• 1 cup 1 Water

• 2 cups 2 Yogurt/Curds Blended into a runny consistency

• 1 tsp 1 Kasuri Methi crushed

• A few A few stands Cilantro/Coriander leaves

• To taste Salt

Directions

• In a wok, heat 2 tbsp of oil & roast the sliced baingan/eggplants in it, till they are slightly browned.Remove & set aside.
• In the same wok, add another tbsp of oil & to this add the jeera/cumin, bay leaves & hing/asoefoetida & saute a bit.
• To the above add the finely sliced onions & saute a bit till they turn golden brown.
• Next add the ginger garlic paste to the onions & keep stirring while adding all the spice powders like chili, garam masala & coriander powder, along with the channa/chickpea powder.Stir a few minutes till the raw smell disappears.
• Next add the water, along with the liquefied yogurt & keep stirring the mix after adding salt to taste. This prevents the curry from curdling. Keep it on simmer thru all this, since excess heat will cause it curdling.
• Next add the sliced & roasted baingan/eggplants/brinjal to the above. Cover with lid & allow it to cook for 5 minutes till the flavors of the curry coat the eggplant.
• Sprinkle Kasturi methi & cilantro/coriander leaves on top & serve hot as a side with Chapati’s or Indian flat breads

Notes

• -This curry goes well with jeera rice, peas pilaf too.
• -Liquify the yogurt before adding to prevent any lumps forming
• Besan/Chickpea flour apart from thickening the dish also prevents curdling of yogurt in the curry

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List of my recipes with eggplants

• Tempered eggplant/Bagara Bhaingan
• Baingan Bharta (Punjabi version)
• Eggplant/Brinjal Thokku
• Eggplant with Fenugreek/Methi Bhaingan
• Smoked Eggplant curry
• Eggplant in yogurt curry/Dahi Bhaingan

The Bottom Line

This is a really easy and tasty Indian dish that is sure to stir up your taste buds. Delicious baingan bharta is ready to eat with rotis, Indian naan, and any kind of flavored or plain rice.

Put your seasonal produce to good use.Give this dish a try now that these fresh vegetables are in season.

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