Dahi Baingan (Eggplant with Yogurt)
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.