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.
- 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.
Comments
Leave a CommentComment policy: We love comments and appreciate the time that readers spend to share ideas and give feedback. However, all comments are manually moderated and those deemed to be spam or solely promotional will be deleted.
Leave a Reply
You must be logged in to post a comment.
Michele Michael
April 7, 2021 at 2:45 pmWell, 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…
Helen Nelson
January 29, 2019 at 3:29 amHi 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.
Yocheved
October 10, 2018 at 8:48 amI just made this last night, and it was soooo good! Bowl-licking-good. 😀 This one is definitely a keeper.
Manjula Jain
October 10, 2018 at 10:17 pmYocheved, Thanks
Puja
December 18, 2017 at 7:29 amHi – can Chinese eggplant be used as substitute?
robin
August 1, 2017 at 6:08 pmCan 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.
Tanya
June 22, 2017 at 6:58 pmI 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.
Ashokbhai patel
March 19, 2017 at 8:24 amNice Recepy done by you .cooking is best my hobby I like cooking,I see your cooking widio,I make Rasoi after see your cooking widio
Hema Iyer
February 16, 2017 at 2:34 pmHi Manjulaji,
I have tried many of your recipes and I quite like them. Can I use cornflour instead of gram flour?
Thanks,
Hema
Manjula Jain
February 20, 2017 at 12:33 amHema, that will work
Priya
February 2, 2017 at 12:37 pmThank you for the amazing recipe Manjula Aunty … can I make this same recipe adding potato?
Krishaa
November 16, 2016 at 4:33 pmManjula aunty u r my guru.i learned all the receipe from u..u r teaching such a delicious dishes to u…thanks u aunty
Manjula Jain
November 17, 2016 at 1:28 amKrishaa, Thank you, you made me very happy.
Ira Gardner-Smith
November 15, 2016 at 11:06 pmDear 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
Sharon
June 3, 2016 at 6:09 pmHi Manjula,
Is there a difference between ground fennel and crushed fennel seed?
Manjula Jain
June 3, 2016 at 10:47 pmSharon. it is the same
Neha Singla
May 15, 2016 at 4:51 pmWow!!! 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,
Neha
Manjula Jain
May 18, 2016 at 11:42 pmNeha, Thank you
Anna Westall
September 14, 2015 at 1:00 amI tried a dry aubergine curry from
this site, it was fabulous, but now I can’t find it ! HELP !
Smita
November 21, 2016 at 5:48 pmAnna, try searching the Hindi word for aubergines- ‘baingan’ on this site. You might just find what you have been looking for.
Priya
June 23, 2015 at 7:54 amHello 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??
Manjula Jain
June 27, 2015 at 9:39 pmPriya,
may be you have sliced them too thin
Kalyani
November 3, 2015 at 1:52 amHi Priya
1. You have made very thin slices of brinjal
2. You have overcooked the brinjal.
This is the reason it got mushy
Farah
May 11, 2015 at 4:27 pmManjula,
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.
Anonymous
June 14, 2015 at 3:48 pmHi 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.
Manjula Jain
June 15, 2015 at 10:43 pmTanks Anonymous
sweetshubh
March 16, 2015 at 3:27 pmHi 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!!
Kiran
March 6, 2015 at 10:26 amI like your recipies and they way you present them.You inspire me to cook new dises.
Thank you .
Kushi Samuel
March 6, 2015 at 4:10 amNamaste Manjula ji,
Bahut Acha recipe. Very delicious
Made it today with Kuttu ki Puri (on Tawa) and eveyrone around was happy and satisfied.
Dhanyavad,
Kushi
MU
March 4, 2015 at 6:38 pmThank you for this awesome recipe ! I tried it today … it was yummy ….loved it !