Dahi Baingan ki Sabji (Eggplant in Yogurt Gravy) Recipe

SMC Kitchen

Dahi Baingan ki Sabji (Eggplant in Yogurt Gravy) Recipe

Dahi Baingan is a simple yet flavorful dish made with eggplant (baingan) cooked in a spiced yogurt-based gravy. This North Indian-style sabji is creamy, tangy, and mildly spiced, making it a great accompaniment to rice or roti. The combination of fried or roasted eggplant with yogurt and aromatic spices gives this dish a unique taste and texture.

Dahi Baingan ki Sabji (Eggplant in Yogurt Gravy) Recipe

Ingredients:

For Cooking Eggplant:

  • 2 medium-sized eggplants (baingan), sliced into rounds
  • 2 tablespoons oil (for shallow frying)
  • ½ teaspoon salt
  • ½ teaspoon turmeric powder

For Yogurt Gravy:

  • 1 cup curd (yogurt), whisked
  • 1 teaspoon gram flour (besan) – optional, to prevent curd from curdling
  • 1 teaspoon mustard seeds (rai)
  • 1 teaspoon cumin seeds (jeera)
  • 1 green chili, finely chopped
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste (optional)
  • 1 small onion, finely chopped
  • 1 small tomato, finely chopped
  • ½ teaspoon turmeric powder (haldi)
  • 1 teaspoon red chili powder
  • ½ teaspoon garam masala
  • ½ teaspoon coriander powder
  • Salt to taste
  • 2 tablespoons oil or ghee
  • Fresh coriander leaves for garnishing

Instructions:

Step 1: Preparing the Eggplant

  1. Wash and cut the eggplants into medium-thick round slices. Do not cut them too thin, or they will become too soft while cooking.
  2. Sprinkle a little salt and turmeric powder over the slices and keep them aside for 5 minutes. This helps remove any bitterness from the eggplant.
  3. Heat 2 tablespoons of oil in a pan and shallow fry the eggplant slices on medium flame until they turn golden brown on both sides. This will take about 5-7 minutes.
  4. Once fried, remove them from the pan and place them on a tissue paper to absorb excess oil. Keep them aside.

Step 2: Preparing the Yogurt Mixture

  1. Take 1 cup of yogurt in a bowl and whisk it well to make it smooth.
  2. Add 1 teaspoon of gram flour (besan) to the yogurt and mix well. This prevents the curd from curdling when cooked.
  3. Add ½ cup of water to the yogurt and keep it aside.

Step 3: Cooking the Masala

  1. Heat 2 tablespoons of oil or ghee in a pan.
  2. Add mustard seeds (rai) and cumin seeds (jeera). Let them splutter.
  3. Add chopped green chili and sauté for a few seconds.
  4. Add ginger paste and garlic paste (if using) and cook for another 30 seconds until the raw smell disappears.
  5. Add finely chopped onion and sauté until it turns golden brown.
  6. Now, add chopped tomato and cook until it turns soft and mushy.
  7. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 1-2 minutes until the masala is well combined.

Step 4: Adding Yogurt & Cooking the Sabji

  1. Lower the flame and slowly pour the whisked yogurt mixture into the pan while stirring continuously.
  2. Cook on low flame for 3-4 minutes while stirring to avoid curdling.
  3. Once the yogurt mixture thickens slightly, add the fried eggplant slices and mix gently.
  4. Cover and cook for another 5 minutes on low flame so that the eggplant absorbs the flavors.
  5. Sprinkle garam masala and mix well.

Step 5: Garnishing & Serving

  1. Turn off the heat and garnish with fresh coriander leaves.
  2. Serve hot with roti, paratha, or steamed rice.

Tips & Variations:

  • Frying vs. Roasting Eggplant: Instead of frying, you can also roast the eggplant slices in an air fryer or grill them for a healthier option.
  • Preventing Curdling: Always whisk the yogurt well before adding it to the sabji, and cook it on low heat. Adding besan helps in maintaining a smooth consistency.
  • Spice Level: Adjust the chili according to your preference. If you like it spicier, you can add more green chilies or a pinch of black pepper.
  • Additional Flavors: You can add a pinch of asafoetida (hing) while tempering for extra aroma. Some people also add a little bit of kasuri methi (dried fenugreek leaves) for a rich taste.
  • Vegan Option: Replace yogurt with coconut milk or cashew yogurt for a dairy-free version.

Serving Suggestions:

  • With Rice: Dahi Baingan tastes delicious when served with steamed basmati rice or jeera rice. The creamy texture of the dish complements the fluffy rice perfectly.
  • With Roti or Paratha: You can also enjoy it with soft chapati, phulka, or crispy paratha.
  • Side Dish: This sabji pairs well with dal-rice or any North Indian thali meal.

Nutritional Value (Per Serving):

  • Calories: ~180 kcal
  • Carbohydrates: ~15g
  • Protein: ~5g
  • Fats: ~10g
  • Fiber: ~4g

Dahi Baingan is not only tasty but also nutritious. Eggplants are rich in fiber, antioxidants, and vitamins, while yogurt provides probiotics that aid digestion.

Dahi Baingan ki Sabji (Eggplant in Yogurt Gravy) Recipe

Conclusion

Dahi Baingan ki Sabji is a simple yet flavorful dish that brings together the creaminess of yogurt and the soft texture of eggplants, making it a delightful addition to any meal. Whether served with rice or roti, this dish is sure to impress with its tangy, mildly spiced flavor. Try this easy recipe today and enjoy a comforting and wholesome meal! Would you like any variations or additional tips? 


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