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Dahi Baingana (Fried Eggplant in Yogurt)

Dahi Baingana (Fried Eggplant in Yogurt) — a eggplant recipe, 9 ingredients.

Eggplant

contains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 2 medium-sized bainganas (eggplant / brinjal / begun)
  • Oil
  • Panch puran (futana / Bengali five spice)
  • 2 Indian red chiles (sukhila lanka)
  • 10 curry leaves (kadi patta / bhersunga patra)
  • 2 tbsp dahi (yogurt)
  • 250 ml (1 cup) water
  • 1 tbsp sugar
  • Salt
Make it lactose-friendly
  • 2 tbsp dahi (yogurt) → lactose-free or coconut yogurt

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Cut eggplant into thin slices, lengthwise. Deep fry in oil. Keep aside.
  2. Mix dahi with water.
  3. Heat 1 tbsp of oil in a pan. Add panch puran and red chili, then cook until the spices splutter.
  4. Add dahi-water mix, salt to taste, and sugar. Stir properly and make a gravy.
  5. Add fried eggplant to the gravy, and lower the flame.
  6. Heat it for 2–3 minutes, then leave it to cool.
  7. Serve with rice.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0