🇮🇳 India · Food
Dahi Baingan
By eatmundo · July 12, 2026
A classic Odia delicacy featuring tender pan-fried eggplants simmered in a silky, spiced yogurt gravy. It strikes a perfect balance between tangy, creamy, and mildly spicy notes.
Ingredients
check them off as you prepareHow to Make It
- 1
Slice 400g of small eggplants into thick rounds, sprinkle with salt and turmeric, then let sit for 10 minutes to draw out bitterness.
- 2
Heat 4 tablespoons of oil in a non-stick pan over medium heat and fry the eggplant slices until golden brown and soft, about 6 minutes per side.
- 3
In a bowl, whisk 150g of yogurt with a pinch of salt and sugar until completely smooth and creamy.
- 4
In a small pan, heat 1 tablespoon of oil and temper with mustard seeds and dry red chilies for 30 seconds until they splutter.
- 5
Stir in 200g of diced tomatoes and a pinch of chili powder, cooking for 5 minutes until the tomatoes soften into a coarse paste.
- 6
Gently fold the fried eggplant into the tomato mixture, being careful not to break the pieces.
- 7
Reduce the heat to low, stir in the whisked yogurt, and cook for another 3 minutes until warmed through, but do not let it boil.
- 8
Serve warm as a side dish with steamed white rice or roti.
Frequently Asked Questions
Which type of eggplant is best for Dahi Baingan?+
Use small or medium-sized globe eggplants, as they hold their shape better during shallow frying and have fewer large seeds.
How do I prevent the yogurt from curdling when added to the pan?+
Whisk the yogurt until smooth, remove the pan from direct heat, and stir in the yogurt gradually to prevent it from splitting.
Should I peel the eggplant before cooking?+
It is optional, but leaving the skin on helps the eggplant pieces maintain their structure and adds a nice color contrast to the creamy yogurt sauce.
What is the secret to a perfect Dahi Baingan texture?+
Ensure the eggplant is golden-brown and tender on the inside before adding the sauce, as it will not soften further once submerged in yogurt.
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