Dahi Baingan Recipe: Creamy Spiced Yogurt Eggplant
10 minutes
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About Dahi Baingan Recipe: Creamy Spiced Yogurt Eggplant
Dahi Baingan, or Doi Begun, is a beloved Indian dish with countless regional variations. My recipe offers a simplified yet sophisticated take on this classic, perfect for weeknight dinners. We skip the traditional tempering for a lighter, fresher flavor profile, focusing on the creamy spiced yogurt sauce that perfectly complements the tender eggplant.
This recipe highlights the versatility of eggplant, showcasing its deliciousness when paired with simple, yet flavorful spices. The result is a stunningly simple, yet elegant side dish that pairs beautifully with rice, roti, or naan. Get ready to impress your family and friends with this easy-to-make Indian delight!
While many versions involve a complex tempering, I've chosen to keep this rendition streamlined for ease of preparation. The vibrant flavors will transport you to the heart of India without requiring hours in the kitchen.
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Recipe Time & More
Prep5 minutes
Cook5 minutes
Total10 minutes
Ingredients
For the Eggplant
- 2 Eggplant medium-sized; also known as brinjal or baingan
- 1 tbsp Vegetable Oil for shallow frying
For the Marinade
- 1 tsp Turmeric Powder haldi
- 1/2 tsp Chili Powder red
- 1.5 tsp Salt or to taste
For the Yogurt Sauce
- 1 cup Yogurt also known as curd
- 1 tsp Cumin Powder jeera, roasted
- 1 tsp Chaat Masala
For Garnishing
- 2 tbsp Coriander chopped; also known as coriander
Instructions
Prepare the Eggplant
- Wash and slice the eggplants into 1cm thick rounds.
- In a bowl, combine the sliced eggplant with turmeric powder, red chili powder, and salt. Mix well to coat.
Shallow Fry the Eggplant
- Heat vegetable oil in a pan over medium heat. Shallow fry the marinated eggplant slices until slightly softened and lightly browned on both sides.
- Set aside.
Make the Yogurt Sauce
- In a separate bowl, whisk together the yogurt, roasted cumin powder, and chaat masala until smooth and creamy.
Assemble and Serve
- Arrange the shallow-fried eggplant slices on a serving plate.
- Spoon the yogurt sauce generously over the eggplant slices.
- Garnish with chopped cilantro and a pinch of extra red chili powder (optional).
- Serve hot as a side dish.
Recipe Notes
Expert Tips for Perfect Dahi Baingan
- For extra flavor, roast the cumin seeds before grinding them into a powder.
- If you prefer a spicier dish, add more red chili powder to both the marinade and the yogurt sauce.
- Don't overcrowd the pan when shallow frying the eggplant; work in batches to ensure even cooking.
- For a richer yogurt sauce, use full-fat yogurt and allow it to come to room temperature before mixing in the spices.
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Recipe Nutrition
Calories: 108kcalCarbohydrates: 6gProtein: 7gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 1710mgSugar: 6g
Sasmita
Articles: 38
4 Comments
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Absolutely wonderful! Can’t wait to make it.
Such a lovely dish! Thanks for sharing.
This looks perfect! Thanks for posting.
Looks so delicious! Thanks for the recipe.