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Easy dahi baingan tempered with spices and served in a bowl.

Easy Dahi Baingan Recipe

Gayathri Vijayakumar
Dahi Baingan is a traditional Indian dish made with eggplant (brinjals or aubergines, yogurt and spiced tempering. The eggplants are typically shallow-fried until golden and crispy, then mixed with a spiced yogurt sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Indian
Servings 4 servings
Calories 325 kcal

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.

Notes

Adjust the quantity according to your spice level if using regular red chilli powder. Kashmiri Chilli Powder is less spicy. 

Nutrition

Calories: 325kcalCarbohydrates: 38gProtein: 14gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 4mgSodium: 367mgPotassium: 1477mgFiber: 18gSugar: 23gVitamin A: 805IUVitamin C: 13mgCalcium: 147mgIron: 2mg
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