Dahi Baingan Recipe
Dahi Baingan is a layered indian vegetarian dish of pan fried eggplants in a spiced herbaceous yogurt. Topped with a tadka (tempering)of cumin, mustard seeds and chilli, this eggplant dish is a burst of spicy & tangy.
Ingredients
For Pan Frying The Baingan
- 2 cup (~1 medium) eggplant cubed, use any eggplant variety you like
- 3 tablespoon oil
- ½ teaspoon salt
- 2 garlic chopped
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- ½ teaspoon red chili powder I use extra hot, adjust to taste
For The Yogurt
- 1.5 cup yogurt plain
- 1 teaspoon chaat masala or use 2 teaspoon lemon juice
- ½ teaspoon roasted cumin powder
- ¼ teaspoon black pepper powder
- ½ teaspoon salt
- ¼ cup cilantro chopped
- 12-15 mint leaves chopped
For Tempering
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- ¼ teaspoon fennel seeds
- 1 tablespoon ginger finely chopped
- 2 thai bird green chilli finely chopped (adjust to taste)
- ¼ teaspoon red chili powder I use extra hot, adjust to taste
Instructions
Pan Fry The Baingan
- Start by washing the eggplant. Pat dry. Using a knife, sliced into half and cut each half into chunks.
- In a pan, heat up oil and add chopped garlic. Let it saute for 15-20 seconds, don't let brown. Add the eggplant and the powdered spices. Mix and cook the eggplant on medium high heat for about 7-8 minutes until its cooked through but not mushy! Let cool for 5-6 minutes. Pro Tip:- You can bake or air fry the eggplants as well if you wish. In a small bowl, toss the baingan chunks with oil, garlic, spices and salt. Air fry or bake till eggplants are cooked through.
Prep the Yogurt
- Add curd/yogurt to a bowl and add chaat masala, cumin powder and salt. Whisk very well. Thin out with little water but dont make it too runny. Taste and adjust the seasoning.
Layer The Eggplants & Yogurt
- In a large dish, make alternating layers of eggplant and yogurt. Top each layer with chopped cilantro and mint. Let sit while you make the tempering.
Add the Tempering
- In a small pan, make a tempering by cracking whole spices, ginger, green and red chilli in oil. Let the tempering cool down a bit. Add on top of the layered eggplant & yogurt. Serve rightaway for chill for 30-35 minutes if you wish.
Notes
- Adjust spices depending on what you like or have in the cabinet.
- I recommend using plain whole milk yogurt in this recipe. It males the taste super creamy.
- Dont use very sour curd/yogurt. Greek yogurt is fine to use. Thin it out a little however dont make it watery.
- Add curry leaves to the tempering if you wish.
- Cool the tadka (tempering) for couple minutes before adding on top of yogurt.
- If you dont have chaat masala in your cabinet, skip and add 1-2 teaspoons of lemon to the yogurt.
- Vegan version - Use your favorite nut based plant yogurt instead. Cashew yogurt would be great! Dont use oat yogurt.
Tried this recipe?Let us know how it was!