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+ servings

Dahi Baingan (Eggplant in yogurt)




  • 1 large eggplant
  • 2 cups yogurt
  • 1 teaspoon turmeric powder
  • Salt to taste
  • 2 tablespoon oil plus 1 teaspoon for tempering
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 6-8 curry leaves


  • Wash the eggplant and cut them into small cubes
  • Rub the eggplant with turmeric and salt
  • Heat 2 tablespoon oil in a frying pan or kadhai
  • Add the eggplant and fry on medium heat until they are golden brown and fully cooked. Set aside
  • Take yogurt in a large bowl and whisk it well until it is smooth and without lumps. Set aside
  • In a small pan, heat 1 teaspoon oil and add mustard seeds
  • Once it splutters, add cumin seeds and curry leaves. Saute for a few seconds and turn off the heat
  • Add the tempering to the yogurt and mix well. Check for seasoning
  • Add the fried eggplant and mix gently
  • Dahi baingan is ready to be served