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4.5 from 18 votes

Dahi Baingan - Aubergine In Spicy Yoghurt

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 5
Calories: 447 kcal
Course: Side Dish
Cuisine: Pakistani

Ingredients

  • 1 large eggplant/ aubergine.
  • 1 cup natural yoghurt.
  • 1 teaspoon besan flour/ gram flour/ chickpea flour.
  • ½ teaspoon cumin powder.
  • ½ teaspoon ground coriander.
  • 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 + 2 tablespoons water.
  • 1 medium onion chopped.
  • ½ teaspoon whole cumin seeds.
  • 1 teaspoon Panch Phoron.
  • 5 tablespoons cooking oil.
  • ½ teaspoon dried fenugreek leaves/ methi leaves.
  • A handful of coriander leaves for garnish.
  • A few green bird’s eye chillies.

Instructions

    Cup of Yum
  1. Peel the ginger and garlic. Mince or pound them to paste. 
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add the spiced yoghurt mixture into the onion and give it a stir. Continue cooking until the yogurt bubbling. 
  7. 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. 
  8. 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

Serving 1g Calories 447kcal (22%) Carbohydrates 61g (20%) Protein 15g (30%) Fat 18g (28%) Saturated Fat 2g (10%) Polyunsaturated Fat 15g Cholesterol 3mg (1%) Sodium 537mg (22%) Fiber 14g (56%) Sugar 20g (40%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 447

% 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.