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Dahi Baingan (Eggplant with Yogurt)

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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.

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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)
  • 1½ 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
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Bharwa Baingan (Stuffed Eggplant)

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Our fourth-youngest sibling is at the Indian grocery store. She calls me.

“They have those small round eggplants, you want some?”

“Not really.” I respond, she can’t see the broad smile I have on my face.

“You sure?” she asks, again.

I laugh. “Why? Would you like me to fix them?”

She bursts out laughing. “Yes. I’m picking them up.”

I recall stuffed eggplant was one of Mama’s  favorite sabzis.  Years later, when she was in poor health,  I would fix it for her whenever she had a craving to eat it.

Eggplants are also known as Brinjal or Aubergine and are cooked in a variety of ways.

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Bharwa Baingan (Stuffed Eggplant)

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 8 small round eggplants
  • 2 medium onions (finely diced)
  • 2 large tomatoes (diced)
  • 1 tsp salt (or to taste)
  • 4 tbsp cooking oil (to fry the masala mixture)
  • 2 tbsp cooking oil (to cook the eggplants)

Masala Mixture

  • ¼ tsp tumeric powder
  • 1 tsp cumin powder
  • ½ tsp garam masala
  • ¼ tsp red chili powder (or to taste)
  • 1 tbsp green cilantro (chopped)

Instructions 

Prepare Ahead

  • Wash the eggplants. Leaving a small portion of the stalk intact, make a crisscross cut at the rounded edge, splitting the eggplant into four parts held together by the stalk. Set aside.    

To Cook

  • Heat 2 tbsp oil in Wok or skillet.
  • Add the onions and fry onions till ¾ brown.
  • Add all the masala mixture, and fry for a few more minutes until fragrant.
  • Add the chopped tomatoes and sauté until they start to curl, and the oil starts to surface on the edges of the pan.
  • Pour the masala mixture into a bowl and cool until it is easier to handle.

To Stuff the Eggplant

  • Using a teaspoon, stuff the inside of the eggplants with masala mixture.  
  • Heat another 2 tbsp oil in the same wok or pan.
  • Add the stuffed eggplant.
  • Sprinkle about 3-4 tablespoons of water over the eggplants.
  • Cover and cook on low heat till tender, stirring occasionally, and carefully so that the eggplants don't break apart, until done. Approximately 15 minutes.
  • Garnish with Cilantro.

Notes

Goes well with a dal and rotis or tortillas, or dal and rice. I enjoy it on toast, too.
Variations: 
1. If you're pressed for time, just rub the eggplant with the masala. Sauté the onions and tomatoes, and then toss in the eggplant and follow the recipe.
2. Omit the onions and tomatoes. Add ½ teaspoon of amchur (mango powder, available at any Indian grocery store) to the masala. Then rub the masala and salt on the inside of the eggplants and cook them as per the recipe.
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: baingan, eggplant

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