Dahi Baingan is a traditional Indian dish made with eggplant (brinjals or aubergines, yogurt and spiced tempering. This can also be called as baingan raita. The eggplants are typically shallow-fried until golden and crispy, then mixed with a spiced yogurt sauce. This combination results in a creamy, tangy, and very flavourful dish. Try my Roasted eggplant raita for variation.
Dahi Baingan, also known as Dahi wale Baigan or Brinjal Curry in Curd, is an easy and delicious Indian side dish that combines the rich and creamy texture of yogurt with the unique flavour of brinjal. Due to its tangy and savoury taste, this dahi baingan recipe is a favourite in many households, and it’s surprisingly easy to make!
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The yogurt sauce, which is the star of this dish, is typically seasoned with spices like mustard seeds and curry leaves, giving it a distinct South Indian flavour. Often, a touch of turmeric powder, red chilli powder, and coriander can be added to enhance the taste.
This brinjal curd curry is usually enjoyed with steamed rice or Indian flatbreads, making it a comforting and satisfying meal that highlights the simplicity and richness of South Indian cuisine.
Why you’ll love this Dahi Baingan recipe?
- The tanginess of yogurt, the savoury spices, and the unique taste of eggplant make this dahi wale baingan a mouthwatering dish.
- Dahi Baingan masala can be enjoyed as a side dish or a main dish. It can be served with rice, roti, naan, or simply on its own. It’s also perfect for lunch and dinner.
- With simple ingredients and straightforward steps, even beginners can master this dish.
- You can easily customize this baingan raita recipe to suit your taste preferences. Adjust the spice levels to suit your taste.
How to make Dahi Baingan?
Wash the eggplants/baingan and cut them into thin, round slices.
Add salt, turmeric powder, Kashmiri chilli powder, and oil to the slices and mix them gently. Make sure all brinjal slices are coated well with the spices. Set them aside for 20 minutes.
Meanwhile. Whisk the curd/yogurt in a bowl until it is smooth and creamy. Add salt and mix well and keep it ready. If it is too thick, add little water and adjust consistency.
After 20 minutes. Let’s shallow fry the brinjal slices. Heat oil in a pan over medium heat.
Once the oil is hot, fry the eggplant slices until they are golden brown on both sides. You may need to do this in batches to avoid overcrowding the pan.
Remove the fried eggplant slices and place them on a paper towel to drain any excess oil.
In a small pan, heat a little oil. Add mustard seeds and curry leaves. Let them splutter. Add Kashmiri red chilli powder and cumin Powder. Mix and let it cook for 2 minutes.
Layer the fried eggplant slices in a serving dish. Pour the yogurt over the eggplants, ensuring they are well-coated.
Drizzle the tempering over the yogurt and baingan slices.
Serve immediately or chill in the refrigerator for a few hours before serving.
Tips and Suggestions
- Choosing Eggplants: Select fresh, firm, shiny eggplants with no bruises. Smaller eggplants tend to have fewer seeds and are less bitter. Long baingan and aubergine can be used, too.
- Yogurt Consistency: Use thick, full-fat yogurt for a creamier texture. You can also use Greek yogurt if you prefer.
- Spice Level: Adjust the Kashmiri red chilli powder amount according to your preference. If you prefer a milder dish, reduce the quantity.
- Serving Temperature: Dahi Baingan can be served at room temperature or chilled. Chilling enhances the flavours and makes it a refreshing dish for hot days.
Serving Suggestions
- With Indian Bread: Serve it alongside warm Indian bread such as roti, naan, paratha, or kulcha.
- As a Side Dish: It makes an excellent side dish with rice preparations like jeera rice, ghee rice, biryani, or pulao. The tanginess of the yogurt balances the spices in the rice dishes.
- With Rice: Served with steamed basmati rice, Dahi Baingan transforms into a comforting and light meal, perfect for lunch or dinner.
- As part of a Thali: Dahi Baingan is a refreshing contrast to a larger Indian meal or thali that includes dal (lentils), other vegetable preparations, rice, and bread.
- With Salad: Pair the brinjal with yogurt dish with a fresh green salad for a lighter option. The freshness of the vegetables complements the richness of the dish.
Frequently asked questions
Always use fresh, full-fat yogurt to prevent curdling and whisk it well before adding it to the dish. Also, ensure the dish is not boiling when adding the yogurt. To maintain a lower temperature, you can remove the pan from the heat before mixing in the yogurt.
The spice level of Dahi Baingan can be adjusted to suit your taste. Use less chili powder for a milder version or increase them if you prefer a spicier dish. I have used Kashmiri Chilli Powder for a milder spice. If you use regular chilli powder in its place, the dish will be spicier. The yogurt also helps balance the heat, making it enjoyable even for those who are sensitive to spice.
Dahi Baingan is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
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Recipe Card
Easy Dahi Baingan Recipe
Ingredients
- 5 medium Brinjal sliced
- 3 tablespoon Oil to shallow fry the brinjal slices
To mix with the sliced brinjal
- ½ teaspoon Turmeric Powder
- ½ teaspoon Salt
- 1 tablespoon Kashmiri Red Chilli Powder
- 1 tablespoon Oil
For the Yogurt Mixture
- 1 & ½ cup Yogurt
- Salt to taste
For Tempering
- 2 teaspoon Oil
- 1 teaspoon Mustard seeds
- Curry Leaves few
- ½ teaspoon Cumin Powder
- ½ teaspoon Kashmiri Red Chilli Powder
Instructions
- Wash the eggplants/ brinjal and cut them into thin, round slices.
- Add salt, turmeric powder, Kashmiri chilli powder, and oil to the slices and mix them gently. Make sure all brinjal slices are coated well with the spices. Set them aside for 20 minutes.
- After 20 minutes. Let's shallow fry the brinjal slices. Heat oil in a pan over medium heat.
- Once the oil is hot, fry the eggplant slices until they are golden brown on both sides. Make sure the brinjal slices are well cooked. You may need to do this in batches to avoid overcrowding the pan.
- Remove the fried eggplant slices and place them on a paper towel to drain any excess oil.
- Whisk the curd/yogurt in a bowl until it is smooth and creamy. Add salt and mix well. If it is too thick, add little water and adjust consistency.
- In a small pan, heat a little oil. Add mustard seeds and curry leaves. Let them splutter. Add Kashmiri red chilli powder and cumin powder. Mix and let it cook for 2 minutes.
- Layer the fried eggplant slices in a serving dish. Pour the yogurt over the eggplants, ensuring they are well-coated.
- Drizzle the tempering over the yogurt and eggplants.
- Serve immediately or chill in the refrigerator for a few hours before serving.