Dahi Baingan is a popular Pakistani dish that features a layer of fried eggplant (baingan), followed by a layer of spicy gravy, combined with a final layer of yogurt. It is known for its creamy texture and tangy flavor, making it a delicious vegetarian option that you can simply serve with rice or breads like roti or naan.

Origin Of This Dish

Dahi Baingan is a classic dish from South Asia, particularly enjoyed in India and Pakistan. In this dish, “Baingan” means eggplant in Urdu, a common vegetable used in Pakistani cooking because of its ability to soak up flavors well.

I’ve had a similar dish at a friend’s house where she prepared a mix of tomato and yogurt as a base gravy for the eggplant. My mom makes a version where she fries the eggplant separately and adds it to the tomato and yogurt mixture at the end. Over the years, Recipe for Dahi Baingan has evolved. Different regions have their own versions, each with unique twists using local ingredients to match their flavors.

Traditional Preparation Method

In the traditional method of making Dahi Baingan, you prepare the dish crafted by layering three key components.

• Firstly, the eggplant is either fried or roasted (personal choice) alongside basic spices to develop its flavour. As the eggplant cooks, it absorbs the aromatic spices, resulting in a soft, slightly charred exterior that adds depth to the dish.

• Next, a spicy gravy is prepared to serve as the second layer of flavor. A combination of fragrant spices that include, cumin, turmeric, coriander, and garam masala are sautéed in oil, with onions and garlic, to make a base for gravy.

• Next, pour a mix of yogurt on top of the cooked eggplant and spicy gravy. This yogurt is both creamy and tangy, mixed with roasted cumin which gives it a unique flavor. The yogurt adds a fresh taste that balances out the strong flavors of the spicy gravy and taste of the eggplant.

• Once you put together the fried eggplant, spicy gravy, and yogurt mix, the finishing touch is to garnish by adding a burst of freshness and color. Do this by sprinkling mint, green chilies, and cilantro. These not only make the dish look more appealing but also enhance the taste perfectly.

Step-By-Step Instructions With Pictures

1. Wash the baingan (eggplant) thoroughly and cut it into rounds. Sprinkle some salt and turmeric powder on the slices.

2. Heat some oil in a pan. Fry the eggplant slices in batches if your pan is small. Make sure not to overcrowd the pan. Fry the slices until they become soft and change color.

3. In another pan, heat some oil and add chopped onions. Once the onions turn translucent, add garlic and continue frying until they turn brown. Add all the required spices as per the recipe card. Fry until the spices blend well. Keep the flame at a medium level. When the masala is well fried, add 1/2 cup of water. Reduce the flame to low, cover the pan with a lid, and let the masala fry until you see the oil separating.

4. In a bowl, whisk together yogurt and roasted cumin seeds. Mix well.

5. In a serving dish, start by adding a layer of the prepared gravy. Spread it evenly. Next, arrange a layer of fried baingan slices on top of the gravy. Pour the prepared yogurt mixture over the baingan slices. Finish by garnishing the dish. Repeat these steps to create layers until you use up all the ingredients.

6. Enjoy Dahi Baingan with plain rice, or any bread of your choice. I would say, eat it with paratha (I won’t regret it).

Choosing Right Yogurt For Dahi Baingan

1. When considering yogurt for this recipe, be sure to select a yogurt that is thick and creamy, ideally one that has been properly chilled in the refrigerator.
2. A runny consistency may not work well in this dish as it could affect the overall texture negatively.
3. Whipping the yogurt thoroughly before incorporating it into the recipe can help ensure a smooth and lump-free consistency, providing a more pleasant eating experience.
4. Opt for plain, unsweetened yogurt over flavored or sweetened varieties to maintain the intended flavor profile of the dish. Choosing a regular, unflavored yogurt will allow the natural tanginess to complement the other ingredients without overpowering them, resulting in a balanced and delicious final outcome.

Bake or Air-Fry Eggplant Instead of Frying?

You can prepare baingan (eggplant) both ways. Here’s how you can do it.

Baking the Eggplant

1. When baking eggplant, preheat your oven to around 400°F (200°C). Place the prepared eggplant round slices on a baking sheet lined with parchment paper or lightly greased. Drizzle them with olive oil, sprinkle with salt and chilli flakes, and toss to coat evenly.
2. Bake the eggplant for about 25-30 minutes, turning them halfway through the cooking time, until they are tender and golden brown. Keep an eye on them towards the end to prevent burning. Adjust the cooking time as needed based on your oven and the size of the eggplant pieces.

Air-frying Method

Air frying is a great alternative to traditional frying that uses significantly less oil.

1. Preheat your air fryer to the recommended temperature (usually around 375°F or 190°C) for a few minutes.
2. Cut the eggplant into round slices. Toss it in a little bit of olive oil or a light coating of cooking spray to help them crisp up in the air fryer.
3. Arrange the eggplant in a single layer in the air fryer basket without overcrowding. Season the slices with salt and chilli flakes.
4. Cook the eggplant in the air fryer for about 10-15 minutes, shaking the basket or turning the pieces halfway through the cooking time to ensure even crispiness.
5. Check for doneness. The eggplant should be golden brown and tender when pierced with a fork.

Serving Options: Hot or Cold?

This “Baingan with Dahi” recipe is so flexible, you have the freedom to serve it either as a main course or as a side dish, it’s entirely up to you. It goes great with plain rice or warm naan, as a main dish. On the other hand, have it as a tasty side dish, like a raita, with dishes like Chana Pulao or whatever else you’re craving.

Let’s talk about keeping it fresh! To really enjoy all the true flavors and textures of this dish, it’s best to eat it right after making it. Eating it fresh makes it extra special, and reheating might not keep it as tasty. Since there’s yogurt in the mix, warming it up could change how it tastes and feels. So, make sure you dive into this dish when it’s fresh.

Frequently Asked Questions