Dahi Baingan
Recipe: Dahi Baingan
Dahi Baingan is a delectable, easy and cooling side dish or curry. Pan fried eggplant is served with some spicy yogurt. Enjoy it as a side dish with khichdi, pulao or with a main meal. Alternately, enjoy it as a cold curry with rotis the way we do, especially during the summer. A tadka or tempering is added to the yogurt to make it spicy. The spices used differs from different parts of India. What I like about this recipe is not only does it encourage kids to enjoy eggplants but also is a quick and flavourful recipe.
What Is Baingan And Dahi?
Baingan is the hindi word for eggplant, brinjal or aubergine. Dahi is yogurt in Hindi. Plain yogurt is used for this recipe and I prefer to use thick yogurt.
Sharing Dahi Baingan With Sunday Funday Group
It’s Sunday and time to share a recipe. Sue suggested that we use eggplant to prepare our recipes. Eggplant is a common vegetable that is used in the Indian Cuisine. It is prepared in so many ways. Can be served as a starter, main dish, salad, pickle, chutney or a side dish. Not sure if it is used as a dessert! Will have to do some research on that.
Memories
After my trip to Italy in 2014, I was put off my eggplant for a while. We had booked our trip through Cosmos Travel. That meant that restaurants were usually planned ahead by the group. Most of the restaurants served Eggplant with some sauce as my main meal. After a couple of days got fed up eating that. Twice, hubby and I skipped the pre booked dinner so that I could enjoy some pizza or pasta instead. I think I started enjoyed eggplant almost after a whole year. As a kid I hated eggplant. I would always fish them out from my stir fried vegetables. But if dad was watching, I’d just swallow it, not wanting to get the flavour on my tongue. Started enjoying eggplant when I reached adulthood and my favourite was and still is Stuffed Eggplants, Gujarati Style.
Some Recipes With Eggplant On My Blog
Gujarati Style Stuffed Brinjals
Check Out Eggplant Recipes By Members Of Sunday Funday
- Cook with Renu: Air Fryer Eggplant Pizza (Aubergine or Brinjal Pizza)
- Sneha’s Recipe: Brinjal and Tomato Chutney
- Mayuri’s Jikoni: Dahi Baingan
- Karen’s Kitchen Stories: Eggplant Gratin
- Food Lust People Love: Griddled Eggplant Salad
- Culinary Cam: Grilled Eggplant, Tomatoes, and Burrata Platter
- A Day in the Life on the Farm: Melitzanosalata (Greek Eggplant Dip)
- Palatable Pastime: Szechuan Eggplant
Ingredients Required For Dahi Baingan
Eggplant
Also known as brinjal, aubergine, baingan, ringad. For this recipe can use the large Italian Eggplant, the one we usually use for bharta. Or use baby eggplants. If you get the long thin ones go ahead and use those. So basically what I’m getting at is that you can use any type of eggplant. I get the big fat Italian or Globe Eggplants so I have used that. If you use the big eggplant, best to slice them. I cut them into about ¼ inch thickness roundels. If you use the baby ones, quarter them. Long brinjals are best cut into thick wedges.
Yogurt
Known as dahi in Hindi, we need thick plain yogurt for this recipe. If the yogurt is watery, strain it in a cheesecloth or cotton cloth to remove the excess water.
Oil
We need oil to pan fry the eggplant. Also will need some for the tadka or tempering. Use any oil of your choice. Many people use mustard oil for that strong smoky flavour. I have used sunflower oil.
Salt
To rub on the eggplant slices and to add in the yogurt. I have used normal table salt.
Turmeric Powder
Haldi or hardar. Need some for rubbing on the eggplant slices.
Sugar
To balance the flavours, we will be adding some in the yogurt.
Cumin Powder
To add flavour.
Mustard Seeds
Also known as rai or sarson ke dane. Need some for tadka or tempering.
Cumin Seeds
Jeera or jiru, need some for tempering
Curry Leaves
For the tadka or tempering. Can use fresh, frozen or dried kari patta or limbdi.
Red Chilli Powder
I prefer to use a mixture Kashmiri Red Chilli and the hot red chilli powder. Kashmiri Chilli Powder gives that lovely orange reddish colour to the tadka and the other one adds flavour.
Asafoetida
Hing. This is an optional ingredient. For gluten free dahi baingan omit asafoetida as it may contain wheat flour. Or use pure form of asafoetida.
Garlic
Peel and chop finely. I prefer to chop it finely. However, you can slice it if you wish.
Ginger
fresh ginger, best to grate it or mince it.
Green Chilli
Can add minced or sliced. Add according to your taste.
Fresh Coriander
Chop it finely along with the tender stems.
DAHI BAINGAN | EGGPLANT IN SPICY YOGURT
Ingredients
FOR THE EGGPLANT
- 2 large eggplants approx. 500g
- 1 tsp salt
- ½ tsp turmeric powder
- 2-3 tbsp oil
FOR THE YOGURT
- 2 cups plain yogurt thick
- ½ tsp salt
- 1 tsp sugar
- 1 tsp cumin powder
FOR THE TADKA | TEMPERING
- 2 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 sprig curry leaves
- ⅛ tsp asafoetida
- ½ tsp hot red chilli powder
- 1 tsp Kashmiri Red Chilli Powder
- 1 tbsp garlic finely chopped
- 1 tsp ginger minced or paste
- 1-2 green chillis sliced thinly
Instructions
PREPARATION OF THE EGGPLANTS
- Wash the eggplants and trim off the stalk part.
- Cut the eggplant into round slices about ¼ inch in thickness.
- Make a single layer of the eggplant slices in a mesh tray or large colander.
- Sprinkle half of the salt and turmeric powder over the slices.
- Gently rub the salt and turmeric powder over the slices.
- Turn the slices over, sprinkle the remaining salt and turmeric powder over the eggplant slices.
- Rub gently and allow the slices to rest for 15-20 minutes.
PREPARATION OF THE YOGURT
- While the eggplant slices are resting get the yogurt ready.
- Add salt, sugar and cumin powder.
- Whisk it gently. Do not use an electric whisker. It will make the yogurt runny.
- Keep the yogurt on the side or in the fridge till required.
PREPARATION OF THE TADKA OR TEMPERING
- Heat oil in a small wide pan over medium heat.
- Add the mustard and cumin seeds.
- As soon as the mustard seeds begin to pop, add the curry leaves and asafoetida.
- Stir for a few seconds.
- Add the garlic, ginger and green chillis. Stir fry for about 1 minute.
- Then add the red chilli powders, give it a quick mix and take the pan off the heat immediately. Don't leave it on the hot stove as the chilli powder may get burnt.
- Keep the tempering on the side till required. This also will cool it down a bit.
PAN FRY THE EGGPLANT SLICES
- Place a wide pan, skillet or tawa over medium heat.
- Add 2 tbsp of oil at first.
- When it becomes hot, arrange the eggplant slices on the skillet.
- Allow the slices to cook for 1-2 minutes till the slices become a bit brownish on the bottom side.
- Flip the slices over. If at this time you notice that there is no oil left on the skillet or pan then add about 1 tbsp.
- Cook the slices for another 1-2 minutes. Check if they are done. If you poke the slice with a knife or fork, it should go in easily.
- If the slices are a bit raw, lower the heat and allow them to cook for 1-2 minutes extra. Don't burn the slices.
PREPARATION OF DAHI BAINGAN
- Add the tempering or tadka to the yogurt. Leave about a little oil on the side to drizzle on top.
- Mix the yogurt and tadka gently.
- Smear a serving tray or plate with some yogurt. I used about ¼ of the yogurt.
- Arrange the pan fried eggplant slices over the yogurt.
- Top the eggplant slices with the remaining yogurt.
- Sprinkle chopped coriander over the yogurt.
- Drizzle the tadka oil over.
- Serve dahi baingan immediately as a side dish with some pulao rice or roti.
Notes
- If you cut the slices thicker, it will take longer to cook the eggplant.
- Rubbing salt over the slices helps to soften the eggplant and it becomes easier to cook it.
- Add spices according to your taste.
- I had some leftover which I stored in the fridge. It stayed good for 2 days. So if need be you can prepare it ahead for a party.
- Don't use eggplants that have too many hard seeds. The eggplant is old and may not cook well. Also it may taste bitter.
- Weigh an eggplant in your hand. If it is heavy it means it is full of seeds and old. Choose an eggplant that is light.
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If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
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10 Comments
Wendy Klik
August 18, 2024 at 9:47 am
This sounds delicious!!!
mayurisjikoni
August 18, 2024 at 8:53 pm
Thanks Wendy.
Camilla M Mann
August 18, 2024 at 7:00 pm
I have never heard of this dish, Mayuri, but I cannot wait to try it. It sounds perfect and delicious.
mayurisjikoni
August 18, 2024 at 8:53 pm
Camilla do try it. It pairs well with a rice dish, with kebabs, tikka, or even with naan.
Karen’s Kitchen Stories
August 18, 2024 at 7:54 pm
Cute story about your love-hate relationship with eggplant! This sounds delicious.
mayurisjikoni
August 18, 2024 at 8:52 pm
Thanks Karen.
Sneha Datar
August 19, 2024 at 7:21 am
Make this very often, taste delicious, I am sure all must have loved this in your house too!
mayurisjikoni
August 20, 2024 at 9:56 pm
Thanks Sneha, yes they did. Next time will try it with panch phoron and the Kashmiri Style.
Renu
August 24, 2024 at 4:38 pm
This is one of my favourite and also one of the favourite party side dish. It has such a cooling effect on the body I feel and goes well as a side to Biryanis and pulav’s. Beautiful clicks
mayurisjikoni
August 25, 2024 at 8:46 am
Thank you so much Renu, we absolutely loved it with rotis.. I know a strange combo but we did. Usually I pair it with a rice dish.