Dahi Baingan (Fried Eggplant in Yogurt)

Dahi Baingan (Fried Eggplant in Yogurt)

Dahi baingan is an Indian yogurt side dish that's made with lightly fried eggplant, onions, garlic and cilantro mixed with yogurt. It goes very well with all kinds of rice dishes like pulao and biryani as well as curries. Simple and soothing!

Course Side

Cuisine Indian

Keyword dahi baingan

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 264.6kcal

Author Saima Zaidi

Equipment

Frypan

Ingredients

4 baby eggplants sliced
2 tablespoon oil for shallow frying
1 cup red onions sliced
4 garlic cloves chopped
½ teaspoon cumin seeds
½ teaspoon mustard seeds
2 cups yogurt
¼ cup cilantro leaves
1 green chilli deseeded and sliced (optional)
sea salt to taste

US Customary - Metric

Instructions

Place a medium-sized frypan on medium heat, add the oil and shallow fry the sliced eggplant until golden brown on both sides. Remove and keep aside.
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.
Take some cold yogurt 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.
Garnish with the remaining eggplant, cilantro and green chilli. Serve cold.

Notes

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.
Let the onion-garlic mixture cool down completely before adding it to the yogurt.

Nutrition