Eggplant In Yogurt Sauce (dahi Baingan)

Eggplant in Yogurt Sauce, also known as Dahi Baingan, is a popular Jain Cuisine dish that is both flavorful and satisfying. This creamy and tangy dish is perfect to serve with steamed rice or Indian breads.

Eggplant In Yogurt Sauce (dahi Baingan)

Ingredients

  • 2 medium eggplants, cut into cubes
  • 1 cup plain yogurt
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 2 tablespoons oil
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. Place the cubed eggplants in a bowl of salted water for 10 minutes, then drain and pat dry.
  2. In a bowl, whisk the yogurt with turmeric, red chili powder, and garam masala. Set aside.
  3. Heat oil in a pan and add cumin seeds. Once they splutter, add the eggplant cubes and sauté until they are golden brown and cooked through.
  4. Reduce the heat and pour the spiced yogurt over the eggplants. Stir gently to combine and simmer for 5 minutes.
  5. Season with salt and garnish with fresh cilantro before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
25 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
12g
Protein
5g
Fat
8g

Supplies

Large bowl Whisk Frying pan Spatula

Tools

Stovetop

Serving suggestions

Serving suggestions: Serve with steamed rice or Indian breads like roti or naan.

Tips & tricks

Tips: Be sure to drain the eggplant well to remove any bitterness before cooking.

Cost

$8