DAHI BAINGAN | EGGPLANT IN SPICY YOGURT
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.
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.