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Dahi Baingan Recipe Step by Step - Eggplant in Yogurt Curry

Updated on July 31, 2018
rajan jolly profile image

Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes and more.

Dahi Baingan


Dahi baingan is a dish prepared by deep frying the eggplant and cooking it in a yogurt sauce spiced with a number of Indian spices. This dish is prepared all over India with regional variations. Here is my North Indian Punjabi style recipe.

Yogurt is a healthy food with several health benefits. You can learn more about the health benefits of yogurt by reading my article.

You can have it with rice or roti, an Indian flatbread.

Cook Time

Prep time: 10 min
Cook time: 35 min
Ready in: 45 min
Yields: 4 servings


  • as required oil, for frying
  • 2 tbsp oil, for yogurt curry
  • 300 grams baingan/eggplant, washed & cut into 1 inch thick rounds
  • 500 grams dahi/yogurt, whisked gently to make it smooth
  • 1 tsp rai/mustard seeds
  • 1 tbsp garlic paste/grated
  • 1 tbsp ginger paste/grated
  • 1 green chili, chopped
  • 10-12 curry patta/leaves
  • 2 tsp hara dhania/cilantro
  • 1 tsp kashmiri red chilli powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1/4 tsp jeera/cumin seeds
  • 1/4 tsp salt, for eggplant
  • 1 tsp salt, for yogurt curry


  1. Sprinkle salt and turmeric powder on the eggplant and mix well and keep aside
  2. Add oil to kadhai and heat it on high heat then reduce heat to low and fry the eggplant till they are soft and light brown
  3. Remove the oil and add 2 tbsp oil. Heat oil on medium heat and add the rai and then jeera and let them crackle
  4. Add the garlic & ginger pastes, and the chopped green chili and saute for 30 seconds
  5. Add the curry leaves and stir for 15-20 seconds then add the garam masala, coriander powder, red chili powder, and salt. Saute the masala for a minute
  6. Reduce heat to low and add the whisked yogurt. Mix well and add the fried eggplant
  7. Mix well and add the cilantro. Check salt and spice and add if required. Mix it in
  8. Stir cook for 5-7 minutes on low heat and keep stir a few times while it is cooking
  9. Remove to a serving bowl when done and garnish with some cilantro. Our dish took about 6 minutes to cook
5 stars from 1 rating of Dahi Baingan | Eggplant in Yogurt Curry


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    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      12 days ago from From Mumbai, presently in Jalandhar,INDIA.

      I appreciate your personal food preferences, manatita. Thank you for taking the time to read and leave a comment.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      12 days ago from From Mumbai, presently in Jalandhar,INDIA.

      The meatier the eggplants the tastier. Dora, you can certainly adjust the spices to your taste. Thank you for visiting and sharing the recipe as well.

    • manatita44 profile image


      13 days ago from london

      Somehow I don't like the eggplant taste. Perhaps your recipe will help but I don't get on with it. Thanks for making it diffefently.

    • MsDora profile image

      Dora Weithers 

      13 days ago from The Caribbean

      Thanks, Rajan. We get some large meaty eggplants around here. I will definitely share this recipe. I imagine that we will have to make some adjustments in the spice department.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      13 days ago from From Mumbai, presently in Jalandhar,INDIA.

      Yes, the curry is quite flavorful with all those spices Peggy. Glad you like the recipe. Thank you.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      13 days ago from From Mumbai, presently in Jalandhar,INDIA.

      The curry has most of the flavor, Bill. That would be good as well. Thank you.

    • Peggy W profile image

      Peggy Woods 

      2 weeks ago from Houston, Texas

      I enjoy eating eggplant and also like curry flavors so I know that this dish would be delicious. Thanks for sharing your recipe with us.

    • billybuc profile image

      Bill Holland 

      2 weeks ago from Olympia, WA

      I just can't bring myself to eat eggplant. The curry I would definitely eat, but leave out that purple thing. LOL

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      2 weeks ago from From Mumbai, presently in Jalandhar,INDIA.

      Louise thank you so much for appreciating the recipe in such kind words.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      2 weeks ago from From Mumbai, presently in Jalandhar,INDIA.

      Rinita, give this recipe a try. I'm sure you will like it. Thank you for giving the recipe a read.

    • Coffeequeeen profile image

      Louise Powles 

      2 weeks ago from Norfolk, England

      You're recipe's always make my mouth water. This sounds lovely!

    • Senoritaa profile image

      Rinita Sen 

      2 weeks ago

      Yummy recipe! We do make a lot of fried baingan/brinjal/eggplant, whatever you want to call it, but never have we tried cooking them in a yoghurt curry. Thank you for sharing.


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