Pan-fried baby eggplants layered in a dish with alternating layers of Indian masala and whisked yogurt is Dahi Baigan. It is a Unique way of preparing fried brinjal and spices tadaka/tempering, and yogurt/Dahi. The recipe is cooked within minutes with fewer ingredients and can be cooked by amateur cooks, too.
One of the best parts about this dish is that it is served cold or at room temperature. That makes it ideal to make ahead for parties. It can be an ideal curry for both Rice and roti/chapati. The recipe is simple and easy. Especially in the summertime, I mostly make my mom as it is my favorite dish.
What is Dahi and Baingan ?
Dahi is yogurt in Hindi, and baingan is the Hindi word for eggplant. I have used baby eggplant/brinjal here, and they work better for this recipe; however, you may use a regular-sized eggplant, but cut it into slices. The baby eggplants can be either deep-fried or pan-fried. It is also suitable for serving purposes. I like the pan-fried brinjal because it is cooked with less oil, and hence I have followed the same. Topped with a tadka or tempering of Pancha Phutana (five-spice mix – cumin, fenugreek, fennel, nigella seeds, and mustard seeds ), it elevates the flavors of the dish ! This has to do with the fact that my mom uses curry leaves and dried red chilli. The aroma is so nice.
🧄Why Dahi Baingan is Femous ?
Dahi baingan makes a great vegetarian dish to serve as a side dish when you want to enjoy eggplant/brinjal in a unique style. At the first bite, you fall in love.
This delightful preparation combines tender eggplants with creamy yogurt/curd and aromatic spices, resulting in a flavorful and refreshing accompaniment to the meal. Just make it a day in advance, pop it in the fridge, and it will be ready to serve the next day.
Historical and Cultural Significance:
Dahi baingan is a popular curry originating from Odisha and Bengali cuisine, but a similar dish is also prepared in Kashmiri cuisine. In Odisha, Dahi baingan holds a special place in both everyday meals and festival occasions. All Odia are commonly served during weddings and religious ceremonies. It symbolizes purity and simplicity. It has led to an array of regional specialties.
The Dahi baingan dish cooling properties and probiotic benefits of the Dahi baingan dish make it especially popular during the summer season. Eggplant or baingan has been a staple in Indian agriculture and cuisine for centuries. Its texture and flavor result in a dish that’s both nutritious and delectable.
Regional Variation:
While the core concept of dahi baingan remains consistent, Various regions in India have given their unique touch on the dish.
- Odia style (Dahi Baigana ) – Incorporates Pancha phutana (a blend of five spices ) in the tempering. This version is often served as a side dish with rice or roti.
- Bengal ( Doi Begun ) – This variation uses shallow-fried eggplant slices & often features a touch of mustard & green chili paste in the yogurt. That’s offering a balance of heat and tanginess.
- Kashmiri Style – For a distinct aroma and flavor, it incorporates spices like ginger and fennel. The yogurt is cooked with mustard oil to create a rich gravy.
Required Ingredients:
For the eggplant:
Brinjal / Eggplant – 4
Red chilli powder – 1/2
Turmeric powder – 1/2 tsp
Cumin powder/jeera powder – 1/2 tsp
Coriander Powder – ½ tsp
Salt to taste
For the curd mixture:
Thick Curd – 1cuo cup
Salt to taste
Black salt – 1/2 tsp or add as per taste
Sugar – ½ tsp
Roasted cumin powder – ½ tsp
For the tempering/tadka:
Pancha phutana / panch phoron – 1/2 tsp
Dry red chili – 2
Curry leaves – 8 to 10( Use fresh leaves)
Red Chilli powder – ¼ tsp
Turmeric Powder – ¼ tsp
Oil (as required)
How to make Dahi baingan (step-by-step process ):
Step 1- Marinate the eggplant:
- Take 4 numbers of baby eggplants/brinjals, cut and make an X mark.
- Similarly, cut all brinjals & save in a bowl.
- Add 1 tsp red chili powder, turmeric powder ½ tsp, cumin powder1/2 tsp, coriander powder ½ tsp, and salt to taste.
- Toss well to coat evenly. Sprinkle water to coat well. Let them marinate for 5 minutes.
Step 2 – Frying the eggplant:
- Place a frypan on the gas. Add 2 tbsp of mustard oil. Heat it on a high flame.
- Add the marinated brinjal. Keep the flame medium, cover & cook till the brinjal is soft.
- Check the brinjal if it gets soft, tender, and slightly golden. Remove and set aside.
Step 3 – Preparing Curd/yogurt mixture:
- Take a mixing bowl. Add 1 cup of curd, salt to taste, black salt 1 tsp, roasted cumin powder 1 tsp & sugar ½ tsp to balance the taste.
- Adjust the consistency with a little water if needed. Mix and whisk until lumps disappear. The mixture should not be thin; the curd is ready. Set aside.
Step 4 – Preparing the Tempering/Tadaka:
- Heat a tadka pan, add 1 tsp of mustard oil. Add 1 tsp of panchphutan. Allow them to crackle.
- Then add Red chillis and curry leaves. Saute briefly until the spices release their aroma. Turn off the heat.
- Now add ½ tsp turmeric & ½ tsp red chilli powder.
Step 6- Assemble the dish:
- Add the fried brinjal/eggplant to the yogurt mixture.
- Drizzle the prepared tempering over the top.
- Mix it once. Garnish with chopped coriander leaves and cumin powder.
- Allow the dish to rest 15-20 minutes, enabling the flavors to meld.
🍽 Serving Suggestions:
Here are some serving ideas:
- Serve Dahi Baigana/eggplant curry chilled or at room temperature.
- Pair excellently with plain steamed rice, pulao, khichdi, and jeera rice.
- With Indian Bread like rotis, paratha, or puris.
- As a side dish, serve as a cooling accompaniment to biriyani or spicy curry.
- Can be used as a dip for snacks like pakora or samosa.
It has an alternative layer of fried eggplant and yogurt, and all topped with an aromatic tadka/tempering and garnished with coriander. I like to serve in the same dish ( round shape ), but you can use a square, rectangular, or oval serving dish.
🥗 Health Benefits:
Dahi baingan/eggplant yogurt curry is not only a delicious but also a nutritious recipe.
- Curd/yogurt – Provides probiotics, calcium, and protein, which are essential for bone strength. that promote gut health.
- Eggplant/Brinjal – Rich fiber, vitamins, and antioxidants. It acts as a digestive and supports heart health.
🌿 Tips and Variations:
- Eggplant/Brinjal selection – Choose fresh and firm eggplants with smooth skin for the best texture and taste.
- Frying Option – You can deep fry or air fry the eggplant, but pan frying is common.
- Yogurt consistency – Ensure the yogurt or curd is not too sour. Fresh is best for this recipe. To balance the taste, use a little sugar.
- No onion, no garlic – Traditionally, this recipe is prepared without onion and garlic. This recipe is also ideal for a festival.
Notes:
- If you cut the brinjal slices thicker, it will take more time to cook.
- Rubbing salt over the slices helps to soften and easy to cook the eggplant. Don’t use hard-seeded eggplant. Use lightweight eggplant.
- Add spices according to your taste.
🔥 Quick Safety Tips While Cooking
- Be careful with hot oil – Add eggplant slowly.
- Keep the stove attended – Never leave your dish unattended on a high flame.
- Use the Right Equipment – use a heavy-bottomed pan.
- Control Oil Temperature – Maintain optimal range & avoid overheating.
- Maintain a safe distance – Keep a safe distance from the pan to avoid unexpected splattering.
- Keep a lid nearby – in case of excessive splattering.
Conclusion:
This Dahi baingan recipe is satisfying and beneficial for overall well-being. It is not just a dish, it’s a celebration of simple ingredients coming together to create a symphony of flavours. In regions like Odisha and Bengal, Dahi Baingan is often prepared during festivals and special occasions, symbolizing prosperity and culinary finesse. The dish’s simplicity, combined with its rich flavors, showcases the ingenuity of Indian cooking, where minimal ingredients yield maximum taste.
Whether you are exploring Odia cuisine or looking for a refreshing side dish, this Dahibaingana is sure to delight your palate.