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Baingan Dahi Curry

Baingan Dahi Curry

Print Recipe
Tangy creamy eggplant curry with yogurt base.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 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

Instructions

  • 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.
  • 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.
  • 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.
  • 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.