Dahi Baingan Recipe (Brinjal In Curd-Based Gravy)
A Flavorful North Indian Delight!
Dahi Baingan, or Brinjal in Curd-Based Gravy, is a delightful North Indian dish that pairs perfectly as a side with any meal. The marriage of tender brinjal and smooth yogurt creates a unique flavor profile, enhanced by aromatic spices that elevate the dish’s depth. This vegetarian recipe can be savored with roti, paratha, or even rice, making it a versatile addition to any meal. Let’s dive into the steps to recreate this delicious dish at home!
Cuisine: North Indian
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant), chopped | 5 medium-sized brinjals, bite-sized |
| Onion, finely sliced | 1 large onion |
| Tomatoes, finely sliced | 2 medium tomatoes |
| Curd (Dahi / Yogurt) | 1 cup |
| Gram Flour (Besan) | 2 tbsp |
| Coriander Powder (Dhania) | 2 tsp |
| Red Chilli Powder | 2 tsp (adjust to taste) |
| Garam Masala Powder | 1 ½ tsp |
| Fennel Powder | 1 tsp |
| Turmeric Powder (Haldi) | A pinch |
| Salt | To taste |
| Dry Red Chillies | 3 whole (adjust to taste) |
| Sesame Seeds (Til) | 2 tbsp |
| Fresh Coriander Leaves | Small bunch (for garnish) |
For Tempering:
| Ingredient | Quantity |
|---|---|
| Oil | As needed |
| Cumin Seeds (Jeera) | 1 tsp |
| Mustard Seeds (Rai) | 1 tsp |
| Black Urad Dal (Split) | ½ tsp |
| Cloves (Laung) | 2 cloves |
| Cardamom Pods (Elaichi) | 2 pods |
| Bay Leaf (Tej Patta) | 1 leaf |
| Cinnamon Stick (Dalchini) | 1 inch piece |
| Curry Leaves | A few leaves |
| Ginger Garlic Paste | ½ tbsp |
Preparation Time: 21 minutes
Cooking Time: 30 minutes
Total Time: 51 minutes
Serves: 4-5 people
Instructions
1. Prep the Ingredients
Start by preparing all the ingredients. Chop the brinjals into bite-sized cubes, slice the onion and tomatoes, and keep the spices, yogurt, and other ingredients ready. This helps streamline the cooking process.
2. Saute the Brinjal (Baingan)
In a shallow frying pan, heat about 2 teaspoons of oil over medium heat. Add the chopped brinjal cubes and sauté them lightly, making sure they brown evenly without becoming mushy. This step enhances the brinjal’s flavor. Once browned, set the brinjal aside.
3. Prepare the Curd-Besan Mixture
In a mixing bowl, whisk together the curd (yogurt) and gram flour (besan) until smooth, making sure there are no lumps. Add coriander powder, red chilli powder, fennel powder, garam masala, and turmeric powder. Stir to combine all the ingredients well, creating a smooth, spiced yogurt mixture.
4. Roast Sesame Seeds and Red Chillies
In a dry pan, add the sesame seeds and dry red chillies. Roast them lightly over low heat until aromatic. Allow them to cool, then blend them in a mixer to form a fine powder. Set this aside to add flavor later.
5. Temper the Spices
In a kadai (wok), heat a little oil and add cumin seeds and mustard seeds. Let them splutter, releasing their fragrant oils. Add the split urad dal, cloves, cardamom pods, cinnamon stick, and bay leaf. Fry them until they change color. Add the curry leaves and allow them to sizzle, then add ginger garlic paste. Fry for a few seconds until the raw smell disappears.
6. Cook the Onions and Tomatoes
Add the finely sliced onions to the kadai and cook them on medium heat until they become soft and slightly browned. Then, add the sliced tomatoes and cook them until they soften and become mushy.
7. Combine the Spices and Cook the Brinjal
Once the tomatoes have softened, add the prepared yogurt-besan spice mix to the kadai. Stir well to incorporate all the ingredients into the curry base. Next, add the sautéed brinjal cubes to the kadai. Stir everything gently, ensuring the brinjal is well coated with the flavorful gravy. Cover and cook for a few more minutes, allowing the brinjal to absorb the masala flavors.
8. Adjust Seasoning and Garnish
Add salt to taste and do a final check for seasoning. If needed, adjust the salt or spices. Garnish the Dahi Baingan with fresh coriander leaves for a burst of color and flavor.
9. Serve and Enjoy
Serve your Dahi Baingan hot with phulkas, pudina parathas, or saffron pilaf (kesar pulao). It also pairs wonderfully with plain rice or any Indian bread.
Serving Suggestions
This delicious Dahi Baingan pairs well with various types of flatbreads like phulkas, parathas, or naan. For a complete meal, you can serve it with a side of saffron pilaf or simple steamed rice. A cool cucumber raita or a fresh salad would also complement the dish perfectly, balancing the richness of the yogurt gravy.
Why You’ll Love This Recipe
Dahi Baingan is a classic North Indian recipe that balances the subtle sweetness of brinjal with the creaminess of yogurt and a kick of aromatic spices. It’s not just flavorful but also packed with nutrients, making it a wholesome addition to any meal. The unique texture of brinjal combined with the tangy curd-based gravy offers a taste experience that’s both comforting and satisfying. Plus, it’s easy to prepare and can be made ahead of time, making it a great choice for both weeknight dinners and special occasions.
Tips for the Best Dahi Baingan
- Saute Brinjal Well: Make sure to sauté the brinjal until golden brown. This enhances the flavor and prevents it from becoming soggy in the gravy.
- Use Full-Fat Yogurt: Full-fat yogurt works best for a creamy, smooth consistency in the gravy.
- Adjust Spice Levels: Adjust the amount of red chilli powder and dry red chillies according to your spice preference. You can also skip the dry red chillies if you prefer a milder dish.
- Roasting Sesame Seeds: Roasting the sesame seeds and red chillies enhances their flavor, adding depth to the curry.
Now you have all the secrets to creating a perfect Dahi Baingan! Enjoy the blend of spices, creamy yogurt, and tender brinjal in this mouthwatering side dish.
