🫛 When You Want to Eat Soft, But With Soul
Some days aren’t for heavy masalas or drama on the plate.
They’re for something that melts, not sizzles.
That comforts without needing attention.
That’s where Baingan in Dahi Gravy comes in.
Pan-fried brinjal slices, golden and tender.
A light, yogurt-based gravy with just the right tempering.
And that spoonful of warmth that feels like food meant for healing, not just eating.
🛒 What You’ll Need (Serves 2–3):
2 medium baingan (brinjal/eggplant) – long or round, sliced into medium-thick rounds
1 cup curd (dahi) – whisked
1 tbsp besan (gram flour)
½ tsp turmeric
1 tsp coriander powder
Salt to taste
1½ tbsp oil
For Tempering:
½ tsp mustard seeds
½ tsp jeera (cumin)
1–2 dried red chilies
A pinch of hing (asafoetida)
Few curry leaves
½ tsp red chili powder
🥣 How to Make It – Soft, Subtle, and Soulful
1. Fry the Baingan
Slice and lightly salt the baingan. Let sit for 10 mins.
Heat a bit of oil in a pan. Pan-fry till golden and soft on both sides. Set aside.
2. Prepare the Yogurt Gravy
Whisk curd, besan, turmeric, coriander powder, salt, and ½ cup water until smooth.
Heat this gently in a pan, stirring constantly to avoid curdling. Simmer till slightly thickened.
3. Temper the Soul
In a small tadka pan, heat oil. Add mustard, jeera, hing, red chilies, curry leaves.
Sizzle for 10 seconds. Turn off heat, add red chili powder, swirl.
4. Bring It All Together
Gently place the fried baingan into the curd gravy. Pour the tadka over.
Let it rest 5–10 mins before serving to soak up the love.
❤️ Why I Keep This in My Rotation
Light on the stomach, full on the flavor
Perfect for summer or post-festive reset days
Minimal spices, maximum comfort
The kind of dish that doesn’t need attention — just appreciation
The Pinch of Masala 