Dahi Baingan (Fried Eggplant in Yoghurt)

dahi baingan in a bowl

Dahi baingan is an Indian side dish that's made with lightly fried eggplant, onions, garlic and cilantro in yoghurt. Simple and soothing!

  • Author: Saima Zaidi
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Side
  • Method: Saute
  • Cuisine: Indian


  • 4 baby eggplants, sliced
  • oil for shallow frying
  • 1 medium onion, sliced
  • 3-4 garlic cloves, chopped
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 2 cups yoghurt
  • 1 spring cilantro
  • 1 green chilli, deseeded and sliced (optional)
  • sea salt, to taste


  1. Shallow fry the sliced eggplant until golden brown on both sides. Remove and keep aside.
  2. In the same oil as the eggplant was fried, add the cumin and mustard seeds. When they splutter, add onion and garlic. Saute for 5 minutes. Remove from the heat and let it cool down.
  3. Take some cold yoghurt in a bowl and add salt, half the eggplant as well as the onion and garlic along with any oil in the pan. Mix well.
  4. Garnish with the remaining eggplant, cilantro and green chilli. Serve cold.


  1. If baby eggplant is not available, take a medium sized eggplant and halve it. Cut thin slices off one half and use these for frying.
  2. Let the onion-garlic mixture cool down completely before adding it to the yoghurt.