Dahi Baingan sautéed Eggplant with Yogurt

Dahi Baingan sautéed Eggplant with Yogurt

Dahi Baingan sautéed Eggplant with Yogurt

Dahi baingan (Sautéed Eggplant with Yogurt is a classic eggplant dish. This recipe is very sophisticated but very simple to make. It is always amazing to see how a few simple ingredients can make such a satisfying dish. My husband who doesn't like eggplant fell in love with this dish. Dahi Baingan is simply delicious. This can be served with plain rice or roti.
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Prep Time 10 minutes
Cook Time 15 minutes
Course curry
Cuisine Indian
Servings 4 people


  • 1 eggplant cut into ¼ inch thick pieces this will make about 4 cups of cubed eggplant (baingan, brinjals)
  • 3 tablespoons oil
  • 1/2 teaspoon cumin seeds (jeera)
  • 1/8 teaspoon asafetida (hing)
  • 1 teaspoon ginger thinly sliced
  • 1 teaspoon salt adjust to taste
  • 1 cup yogurt
  • 2 teaspoons gram flour (besan)
  • 2 teaspoons coriander powder (dhania)
  • 1 teaspoon fennel seeds crushed (saunf)
  • 1 teaspoon red chili powder, adjust to taste
  • 1/8 teaspoon turmeric (haldi)
  • About 1/4 cup cilantro chopped


  • Whisk the yogurt besan, and cilantro together keep aside.
  • Heat the oil in a flat pan on medium high heat. When oil is moderately hot add cumin seeds as seeds crack add asafetida, ginger. Stir for about half a minute.
  • Add eggplant stir gently, spread them in the pan evenly. Sprinkle the salt over eggplant, do not mix. Cover the pan, lower the heat to medium low and let it cook for about 2-3 minutes.
  • Turn them over, some of the eggplants will have grilled charcoal color. Cover the pan and let it cook for another 2-3 minutes.
  • Check the eggplant they should be soft and tender add the remaining spices coriander, fennel seeds, and turmeric. Stir gently all the pieces of eggplants should be coated with spice mix. Add yogurt stir gently and let it cook for 2-3 minutes.


Notes: Adding the besan to the yogurt is essential as it prevents curdling the yogurt. Also give the thickness to the gravy.
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30 thoughts on “Dahi Baingan sautéed Eggplant with Yogurt

  1. Well, I messed up when cooking this recipe. I cook a lot of Mexican food, and I’m thinking that what is meant by “red chilli powder” in Mexican cooking is a very different pepper than what is meant by “red chilli powder” in Indian cooking! Mexican red chilli powder is NOT really hot but used for instance in enchilada sauce. Anyhow, I made it using the red chilli powder I used for Mexican food. It’s edible but just not right. I have some dried red chillis from India that a VERY hot, and had ground some up but labeled it as “red pepper” so I would not confuse it with the Mexican chilli powder. Stupidly, I used the Mexican style. Not sure I’ll make this again, but maybe…

  2. Hi Manjula
    It is such a joy watching and learning with you. My mouth was watering just seeing this recipe coming together. Thank you so much for sharing. Blessings to you always.

  3. Can I substitute the yogurt with coconut milk? Can’t eat milk products. Have made several of your recipes and very happy with each of them. Thank you for sharing.

  4. I tried this dish from a local Indian restaurant and it was so good I chose your recipe to recreate it at home.

    Delicious! I added some mushrooms and extra water to compensate for the added vegetable. Other than adding extra vegetable, I stayed very close to your measurements of all other ingredients.

    I plan to make it again, but next time, I think I may double it so I can enjoy it all week long. Thank you for your sharing this wonderful recipe with us.

  5. Dear Manjula, will it work with soya yoghurt? I’m a vegan till industrial farming is abolished, but this recipe sounds too good to miss! Warm regards, Ira

  6. Wow!!! Thanks dear Manjula!!! Your website is on my favorites list. It has been for some months now. I have tried multiple things and most of them have worked for me. I especially appreciate the cooking tips.

    Thank you so much for all the AMAZING recipes and putting in the effort for sharing them.
    Best regards,

  7. Hello Manjula ji

    I tried this recipie..but my baingan were not intact like yours while cooking…it got all mushy…
    I had kept the baingan in water after cutting to prevent it from turning black…should I not do it??

  8. Manjula,

    I made this dish today and it was tasty. However, my yogurt still curdled even though I added the 2tspn besan as the recipe required. Please advise. Thank you.

    1. Hi Farah,

      Try using room temperature yogurt instead of straight from the fridge. Also, add a little bit of the curry mixture to the yoghurt and stir through to allow it to heat gradually before adding all the yoghurt to the curry. Turn off heat when adding yoghurt. This will reduce heat shock.

  9. Hi Manjulaji,

    I just gave this a try yesterday as I wanted to cook and take something for my sis-in-law who lives closeby. They seemed to love it and asked for the recipe. My husband also doesn’t like eggplant but in their company he gave it a try and he liked it too!

    Thanks for this awesome recipe!!

  10. Namaste Manjula ji,

    Bahut Acha recipe. Very delicious

    Made it today with Kuttu ki Puri (on Tawa) and eveyrone around was happy and satisfied.


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