Ingredients
For the Eggplants
- 8, slit but whole Small eggplants (baingan)
- Salt: a pinch
For the Yogurt Curry
- 1 cup, whisked Thick yogurt (curd)
- 1 medium, finely chopped Onion
- 1 medium, chopped (optional) Tomato
- 1 tsp Ginger-garlic paste
- 1, chopped (optional) Green chili
- ½ tsp Turmeric powder
- ½–1 tsp Red chili powder
- 1 tsp Coriander powder
- 3 tbsp Oil
- Salt: to taste
- Fresh coriander: for garnish
For the Tadka (Tempering)
- 1 tsp Oil or ghee
- ½ tsp Cumin seeds
- ½ tsp Mustard seeds
- 2 Dry red chili
- a pinch Asafoetida (hing)
- 8 Curry leaves
Directions
Dahi Baingan is a classic North Indian vegetarian dish that brings together tender, lightly fried eggplants and a creamy, spiced yogurt gravy. The eggplants are first slit and sautéed to perfection, then simmered gently in a flavorful yogurt sauce infused with aromatic spices such as cumin, coriander, turmeric, and a hint of red chili. A simple tadka of cumin seeds, curry leaves, and dry red chili elevates the dish with a burst of aroma and flavor. This comforting curry is mild yet rich, making it a perfect accompaniment to roti, paratha, or steamed rice. Its creamy texture, delicate spices, and wholesome ingredients make Dahi Baingan not only delicious but also a nutritious addition to any meal. Ideal for festive occasions, family dinners, or a simple everyday meal, this dish showcases the versatility of eggplants and the magic of yogurt-based curries.
Here’s an approximate nutrition breakdown for Dahi Baingan per serving (serves 4):
| Nutrient | Amount |
|---|---|
| Calories | 120–140 kcal |
| Protein | 4–5 g |
| Carbohydrates | 10–12 g |
| Dietary Fiber | 3–4 g |
| Sugars | 3–4 g |
| Fat | 8–10 g |
| Saturated Fat | 1.5–2 g |
| Cholesterol | 5 mg |
| Sodium | 250–300 mg |
| Calcium | 60–80 mg |
| Iron | 1–1.5 mg |
| Vitamin A | 300–400 IU |
| Vitamin C | 6–8 mg |
Notes:
Values are approximate and depend on the amount of oil and yogurt used.
Using low-fat yogurt reduces calories and fat.
Can be made gluten-free and vegetarian.
Disclaimer: The nutritional information provided is an estimate and may vary depending on the ingredients, brands, and portion sizes used. This recipe is intended for general informational and culinary purposes only. Please consult a qualified nutritionist or healthcare professional for personalized dietary advice, especially if you have allergies, medical conditions, or specific dietary requirements.
Steps
1 Done | Prepare the EggplantsWash and slit the eggplants into a cross pattern, keeping them intact. Sprinkle lightly with salt and set aside for 10–15 minutes. Pat dry. |
2 Done | Fry the EggplantsHeat 2 tbsp oil in a pan. Shallow fry the eggplants until golden and slightly soft. Remove and set aside. |
3 Done | Make the Yogurt BaseIn the same pan, add 1 tbsp oil if needed. Add cumin seeds, mustard seeds, asafoetida, and curry leaves (this is the basic tadka). Let them splutter. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and green chili; sauté for 1–2 minutes. Add tomatoes (if using), turmeric, red chili, and coriander powder. Cook until tomatoes soften. |
4 Done | Add YogurtLower the flame. Gradually add whisked yogurt while stirring continuously to prevent curdling. Cook for 3–4 minutes until the spices and yogurt are well blended. |
5 Done | Cook Eggplants in YogurtGently add the fried eggplants to the yogurt gravy. Cover and simmer for 8–10 minutes on low heat until eggplants are tender and flavors meld. |
6 Done | Optional Finishing Tadka (for extra aroma)Heat 1 tsp oil or ghee in a small pan. Add cumin seeds, dry red chili, asafoetida, and curry leaves. Let them sizzle for a few seconds. Pour this hot tadka over the cooked Dahi Baingan just before serving. |
7 Done | Garnish and ServeGarnish with fresh coriander leaves. Serve hot with roti, paratha, or steamed rice. |
