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.
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
- Place the cubed eggplants in a bowl of salted water for 10 minutes, then drain and pat dry.
- In a bowl, whisk the yogurt with turmeric, red chili powder, and garam masala. Set aside.
- 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.
- Reduce the heat and pour the spiced yogurt over the eggplants. Stir gently to combine and simmer for 5 minutes.
- 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