Aug 5, 2014

Dahi Baingan(Fried eggplants cooked with yogurt)

Dahi Baingan
Dahi Baingan(Fried eggplants cooked with yogurt)

  Dahi Baingan Recipe:

Prep time:  cooking Time: 20 min    Serves: 3 


  • 4-6 Brinjals eggplant
  • 1 cup Yoghurt 
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder 
  • 1/2 teaspoon coriander powder
  • Salt to taste
  • Oil for deep fry and cooking
  • Pinch of Asafoetida (hing)
  • 1 teaspoon sugar/jaggery(optional)
  • 2-3 green cardamom
  • 1 teaspoon Fennel seed
  • 1/2 teaspoon dry ginger powder 
  • 1/2 tablespoon Kashmiri red chilli powder


For deep frying:

Wash and cut brinjals/eggplants into cubes.
In a heavy bottom pan or wok heat around sufficient oil and let the brinjals fry till they are golden brown.
This should take roughly around 15-20 minutes on medium high heat.

For gravy:

Whisk yogurt and salt together
In a pan Heat around two tablespoons of oil.
Add the cumin seeds and fennel seeds and heat it up till they start crackling.
Add asafoetida and green cardamoms. Stir-fry briefly.
Add turmeric powder, coriander powder,dry ginger powder and red chilli and saute well for 2 minutes.
Now immediately add the whisked yogurt and sauté for a minute.
Add sugar/jaggery (optional) and stir for a minute
Cook on medium heat for two to three minutes and add fried brinjals. Reduce heat and cook covered for three to four minutes.

Serve hot.
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