Pan-fried baby eggplants layered with Indian spiced masala and yogurt. This Dahi Baingan makes a great vegetarian main dish and is a fun way to enjoy eggplants!

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Yield: 5
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 500 grams baby eggplants (8-10 in number)
  • 3 tablespoons oil (45 ml, divided)
  • 1 teaspoon panch phoron
  • 1 medium onion (chopped)
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon amchur
  • 1/2 teaspoon kashmiri red chili powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder
  • 1/4 teaspoon garam masala
  • 1/2 teaspoon salt (or to taste)
  • 1/2 cup + 2 tablespoons water (approximate, 120 + 30 ml)
  • 2 cups plain yogurt (480 grams, whisked with pinch sugar and 1/2 teaspoon salt)
  • chopped cilantro (to garnish)

Tadka

  • 1 tablespoon oil (15 ml)
  • 1/4 teaspoon panch phoron
  • 1 dried red chili (broken)
  • 5-6 curry leaves

Method

  1. Wash and slice the baby eggplants in 1/4 inch thick rounds. Heat 2 tablespoons oil on medium heat in a wide pan. Once hot, add the sliced eggplants in a single layer in the pan. You might need to do this in two rounds since all the slices won't fit in the pan in one turn.
  2. Fry each batch until eggplant sliced are golden brown and cooked through, around 8 to 10 minutes, flipping once in between. Once done, place the eggplant slices on a plated lined with paper towel. Fry all slices similarly and set aside.
  3. Meanwhile, make the masala. In another pan, heat 1 tablespoon oil on medium heat. Once hot, add 1 teaspoon panch phoron. Wait until the seeds sizzle and mustard seeds pop.
  4. Add the chopped onion, stir and then add the ginger-garlic paste. Cook for 2 to 3 minutes until onion soften.
  5. Lower the heat and add all the spices- coriander, cumin, amchur, kashmiri red chili powder, turmeric, red chili powder and garam masala along with salt.
  6. Stir and add water. Let the masala simmer for 3 to 4 minutes or so on low heat. Remove pan from heat.
  7. Whisk yogurt in a large bowl with pinch sugar and 1/2 teaspoon salt until smooth.
  8. Now, start layering the dish. To layer the dish, take your serving dish. I used a small dutch oven here. Brush the bottom of the pot with 1 tablespoon of yogurt.
  9. Drop some of the masala over the yogurt, around 1-2 teaspoons and then place 1/3rd of the eggplant slices on top (divide eggplant slices in 3 equal parts). Again add some of the masala on top of eggplant.
  10. Followed by 1/3 to 1/2 cup of yogurt. Spread the yogurt to completely cover it. Top with masala again, next 1/3rd of eggplant slices and followed by yogurt (around 1/3 cup).
  11. Again last layer of eggplant (you can reserve few to garnish at top) topped with all the remaining masala (reserve a teaspoon to spread on top) and topped with all the remaining yogurt.
  12. Place the remaining 1 teaspoon masala on top. Use a toothpick to swirl the masala around and create a pattern. If you have saved any eggplant pieces, place them on top, dip them in little yogurt and then place (this is for presentation purpose only).
  13. For the tadka, heat oil. Once hot, add 1/4 teaspoon panch phoron and let the seeds sizzle and mustard seeds pop. Then dried red chili and curry leaves and turn off heat.
  14. Pour tadka over the dish. Sprinkle chopped cilantro all over.
  15. Serve Dahi Baingan cold or at room temperature with any bread of choice. It will go well with naan or pita bread.

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.