Dahi wale baingan, or eggplant in yogurt gravy, is a quintessential Indian dish celebrated for its creamy texture and vibrant flavors. This comforting vegetarian curry boasts a delightful balance of tangy yogurt, smoky eggplant, and aromatic spices. The simple yet satisfying taste makes it a favorite across generations, perfect for a weeknight dinner or a special occasion. Its versatility shines through – equally delicious served hot with roti, naan, or rice. The rich, subtly spiced yogurt sauce clings beautifully to the tender eggplant, creating a culinary experience that's both familiar and unforgettable.
This recipe focuses on achieving the perfect balance of flavors and textures, resulting in a dahi wale baingan that's both flavorful and easy to prepare. Ready to embark on a culinary journey? Let's dive into the step-by-step process to create this delectable dish.
Tools Needed
- Frying pan
- Bowl
- Tray
Ingredients
- Brinjals (Eggplants): 5 (approx. 400g)
- Mustard Oil: null
- Kashmiri Chilli: a little
- Turmeric Powder: a little
- Onion: 1 (chopped)
- Ginger-Garlic Paste: 1/2 teaspoon
- Tomato: 1 (chopped)
- Red Chilli Powder: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Cumin Powder: 1/2 teaspoon
- Coriander Powder: 1/2 tablespoon (crushed)
- Cumin Seeds: a little
- Curry Leaves: a little
- Green Chillies: 3-4
- Yogurt (Curd): 1 cup
- White Rice: null (for serving)
Step-by-Step Instructions
Step 1. Prepare and Marinate the Eggplant
- Cut the brinjals into thick slices (not too thin).
- Marinate the brinjal slices in a mixture of mustard oil, Kashmiri chilli, and turmeric.
Step 2. Fry the Eggplant and Prepare the Masala
- Fry the marinated brinjal slices on medium flame until golden brown and crispy, flipping halfway through. (It should take approximately 4-5 minutes per side).
- Heat mustard oil, sauté chopped onions, add ginger-garlic paste and fry until fragrant. Add chopped tomatoes, red chilli powder, salt, turmeric, cumin powder, and crushed coriander. Roast the spices well until the oil separates.
Step 3. Assemble the Dish
- Heat a little oil, add cumin seeds, curry leaves, and green chillies. Fry for a minute.
- In a bowl, whisk the yogurt well. Add the prepared masala and mix thoroughly.
- Layer the fried brinjals in a tray. Spread some of the prepared masala over them, then pour the yogurt mixture over the brinjals. Repeat layering with masala, brinjals, and yogurt.
Step 4. Serve
- Serve the Dahi Wale Baingan with white rice.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Don't cut the brinjals too thin; otherwise, they will become lifeless.
- Fry the brinjals on medium flame to avoid burning.
- Roast the spices well with tomatoes for a better flavour.
Nutrition
- N/A
FAQs
1. Can I use other types of eggplant?
Yes, but globe eggplants work best for this recipe. Smaller eggplants will cook faster.
2. What if I don't have hung yogurt?
You can use regular yogurt, but ensure it's well-drained to prevent a watery gravy. You can drain it in a cheesecloth for 30 minutes.
3. Can I make this dish ahead of time?
Yes! The flavors actually deepen overnight. Store it in the refrigerator and reheat gently before serving.
This Dahi Wale Baingan recipe is a testament to the simplicity and deliciousness of Indian cuisine. Enjoy this flavorful and satisfying dish, perfect for sharing with family and friends. We hope you savor every creamy, smoky bite!