Warm, richly spiced, and built for a satisfying meal, dahi baingan recipe | dahi baigana | brinjal curry in curd is a vegetarian Indian side dish made with oil, baingan / brinjal / eggplant, and cumin / jeera in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Yield: 3 Servings
- Category: Side Dish
- Cuisine: Indian
Ingredients
for roasting baingan:
- 3 tsp oil
- 6 baingan / brinjal / eggplant (sliced)
for curry:
- 2 tsp oil
- 1 tsp cumin / jeera
- 1 bay leaf / tej patta
- pinch of hing / asafoetida
- 1 onion (finely chopped)
- 1 tsp ginger garlic paste
- 2 tsp besan / gram flour
- ¼ tsp turmeric / haldi
- ½ tsp kashmiri red chilli powder / lal mirch powder
- ½ tsp coriander powder
- ¼ tsp garam masala
- ½ cup water
- 1 cup curd / yogurt
- ½ tsp salt
- 1 tsp kasuri methi / dry fenugreek leaves (crushed)
- 2 tbsp coriander leaves (finely chopped)
Method
- firstly, in a large kadai heat 3 tsp oil and roast 6 sliced baingan and keep aside.
- now to the same kadai, heat 2 tsp oil and add 1 tsp cumin, 1 bay leaf and pinch of hing. saute well.
- now add 1 onion and 1 tsp ginger garlic paste and saute well.
- further add 2 tsp besan and roast on low flame for 5 minutes.
- additionally add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder and ¼ tsp garam masala.
- now add ½ cup water and 1 cup whisked curd keeping the flame on low.
- stir continuously till the curd combines well.
- add roasted brinjal and ½ tsp salt.
- mix well, cover and simmer for 5 minutes.
- further add 1 tsp crushed kasuri methi and 2 tbsp coriander leaves. mix well.
- finally, serve dahi baingain with chapathi or kulcha.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
