Dahi Baingan - Aubergine In Spicy Yoghurt
User Reviews
4.5
18 reviews
Excellent
Dahi Baingan - Aubergine In Spicy Yoghurt
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Dahi Baingan - the aubergine in spicy yoghurt - has a smoky bittersweet aroma from the roasted aubergine with tangy and spicy yoghurt sauce. It's delicious to enjoy with roti/ chapati, naan bread or plain white Basmati rice.
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Ingredients
- 1 eggplant large, aka aubergine
- 1 cup yogurt natural
- 1 teaspoon chickpea flour aka besan flour, gram flour
- ½ teaspoon cumin powder
- ½ teaspoon Coriander ground
- 1 teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 1 teaspoon salt I use Himalayan salt, and extra for aubergine.
- ½ inch ginger
- 4 garlic cloves
- ⅓ cup water 2 tablespoons
- 1 onion chopped, medium
- ½ teaspoon cumin seeds whole
- 1 teaspoon panch phoron
- 5 tablespoons cooking oil
- ½ teaspoon fenugreek leaves dried, aka methi leaves
- Coriander handful for garnish
- bird’s eye chili few, green
Instructions
- Peel the ginger and garlic. Mince or pound them to paste.
- In a mixing bowl, place the yogurt together with gram flour, cumin powder, coriander powder, red chilli powder, turmeric powder and salt. Add in ⅓ cup of water. Stir and mix well until it’s smooth. Set aside.
- Cut and slice the aubergine lengthwise. Sprinkle ½ tsp salt over the aubergine/ eggplant. Leave it to rest for about 5 minutes or until the aubergine sweats. Then rinse it with water and squeeze the aubergine.
- Heat 2 tablespoons of oil on a large cooking pan and cook the aubergine at moderate heat. You can put the lid on in between to quicken the cooking process. Steam fry until it’s softened and slightly brown.Set aside.
- On the same pan, heat 3 tablespoons of oil and fry the chopped onion, Panch Phoron and cumin seeds. Cook until the onion becomes translucent and all the spices release an aroma. Then add in the ginger-garlic paste. Continue frying for another minute.
- Add the spiced yoghurt mixture into the onion and give it a stir. Continue cooking until the yogurt bubbling.
- Then put the aubergine in the yogurt mixture and add in 2 tablespoons of water or more if the gravy is too thick. Carefully stir it and put the lid on to cook at low heat. Add the green chillies if using.
- Continue cooking for about 10 minutes or until the yogurt sauce bubbling and a little bit of oil separates from the edges. Sprinkle the dried fenugreek leaves (methi) and some chopped coriander leaves before serving (if using).
Notes
- I now use pink Himalayan salt for my cooking. You can use regular table salt at the same measure or adjust it according to your taste.
- When it comes to chilies, you can always add more or less according to how you like. You can also use red dried chili flakes if you don’t have red chili powder.
Nutrition Information
Show Details
Serving
1g
Calories
447kcal
(22%)
Carbohydrates
61g
(20%)
Protein
15g
(30%)
Fat
18g
(28%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
15g
(88%)
Cholesterol
3mg
(1%)
Sodium
537mg
(22%)
Fiber
14g
(56%)
Sugar
20g
(40%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 447kcal | 22% |
| Carbohydrates | 61g | 20% |
| Protein | 15g | 30% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 15g | 88% |
| Cholesterol | 3mg | 1% |
| Sodium | 537mg | 22% |
| Fiber | 14g | 56% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
18 reviews
Excellent
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