Delicious Dahi Baingan is a popular Veg Indian recipe made with eggplant, yogurt, and aromatic Indian spices. Ideal curry recipe for lunch or dinner usually served with roti/chapathi. Very Delicious yet easy to make with all at home available ingredients.
As it is summer, eggplant is found in abundance in vegetable markets. ANy size eggplant would do but small eggplants are better for making Dahi Baingan as it looks pretty as well as cooked easily.
I am a food lover and that is what inspired me to start this blog. I learned cooking due to my love of food. Dahi Baingan is among my favs. My little princess calls it lollipops and they are small and have a stick to hold.
I would suggest trying this recipe once. The person who doesn’t love eggplant will also fall in love with it.
Ingredients of Dahi Baingan
Baingan (Eggplant) - 250 gm
Greek Yogurt - 100 gm
Garlic Paste - 1/2 Tablespoon
Red Chili Powder - 1 Tablespoon
Turmeric - 1/2 Teaspoon
Melon Seeds - 2 Tablespoon
Kasuri Methi - 1/2 Tablespoon
Salt - To Taste
Edible Oil - 2 Tablespoon
Steps for Dahi Baingan
Wash and dry baingan (eggplants). Make 2 vertical cuts in the eggplant and cut sepals. Crush Melon seeds in a blender. Add greek yogurt, garlic paste, red chili powder, turmeric and kasuri methi in the blender. Churn it to make a thick paste.
Fill this paste into the cuts of eggplant and keep rest paste aside for gravy. Heat oil in a non-stick pan and put eggplant one by one keeping the stems up.
Add the extra mixture to the pan and add 1/2 cup water. Let it cook 5-7 minutes until gravy is thickened. If eggplant is not properly done, add some 1/2 cup water and cover it with lid.
Cook for another 5-7 minutes. Cook until eggplants become soft and oil starts to float. Your Delicious Dahi Baingan is ready to serve.
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