My tomatoes and zucchini did not do well this summer as a sudden cold spell stunted their growth. However, the eggplant (brinjal) I planted later grew fast and furious in the abnormally hot summer heat. I planted the Black Beauty and the Japanese long variety (Ichiban). I fix the long eggplant in various ways. One of them is in this recipe.

This eggplant dish is flavorful and tangy. Good as a side or in a wrap.

Dahi Baingan (Eggplant with Yogurt)

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
This eggplant dish is flavorful and tangy. Good as a side or in a wrap.

Ingredients

  • 1 lb dark eggplant
  • 1 medium onion (sliced)
  • tsp ginger (chopped finely)
  • 1 medium green chili (chopped in half)
  • ½ tsp cumin seeds
  • ½ tsp turmeric powder
  • 1 tsp cumin powder
  • ½ tsp red chili powder (optional)
  • 3 tbsp plain yogurt (beaten smooth)
  • ½ tsp garam masala (found in Indian grocery stores)
  • 3 tbsp cooking oil
  • 1 tsp salt (or to your taste)
  • ¼ cup water
  • 2 tbsp chopped cilantro (for garnish)

Instructions 

  • Wash and drain the eggplant. Cut them into round slices (not too thick) or into bite-sized bits.
  • Mix all the dry spice powders and salt in a medium bowl with the chopped eggplant. Make sure the eggplant is well-coated with all the spices. Set aside.
  • Heat the oil in a heavy-bottomed wok or skillet on medium-high heat.
  • Add the cumin seeds, stir for about 20 seconds.
  • Add the chopped green chili. Stir. Stir it. About 20 seconds.
  • Now, add the chopped ginger and stir for about 30 seconds.
  • Add the sliced onions. Sauté the onion for 4 minutes until it starts to turn slightly brown.
  • Now add the marinated eggplant. Stir well.
  • Add ¼ cup of water. Cover, turn the heat down to medium, and let it cook for 4 minutes until the sliced eggplants turn semi-soft and the oil starts to surface.
  • Uncover and add the yogurt. Stir well and cook uncovered, stirring occasionally, until the oil begins to surface again and the eggplant is cooked. Approximately 10 minutes.
  • After 10 minutes, taste and test it for salt. Add more, if needed. Stir. Cover and let sit for 5 minutes so that the flavors are well absorbed.
  • Empty into a serving dish and garnish with chopped cilantro.         
  • Use in a wrap or with rice and dal or dal and roti.

Notes

If lactose intolerant, add a tablespoon of tomato paste or 2-3 tablespoons of tomato sauce. Add it after the onions are done. Cook for about 2 minutes, and then add the eggplant.
Course: Side Dish, Vegetarian
Cuisine: Indian
Keyword: baingan, eggplant
Author

Founded by real estate broker-associate and default chef through necessity Uma Chand, The Indian Foodie is a food and culture website bringing you the best in Indian cuisine! The Indian Foodie is made especially for the novice who would like to master everyday Indian cooking, with recipes of classic Indian dishes as well as anecdotes that will take you from Mumbai, to Delhi, to Europe, to California, and back again.

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