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Home » Side Dishes » Raita / Pachadi

Published: Jan 18, 2016 · Modified: Jul 30, 2020 by Sandhya Ramakrishnan · This post may contain affiliate links

Dahi Baingana | Fried Eggplant in Yogurt Sauce

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A delicious and simple side dish made with fried eggplants that is added to a yogurt sauce. This Dahi Baingana recipe uses Panch phoran, which is an aromatic blend of five different spice which is very popular in North East cuisine of India.

Dahi Baingana

Dahi Baingana is a very delicious Orissa recipe that is made during their feasts. I was researching on few different recipes with eggplant and that is when I came to the Wiki page about this recipe. There were many versions of the recipe online, but I really liked this one from the cookbook, Classic Cooking of Orissa. Luckily the book (at least few pages) was available on Google books and that is where I bookmarked this recipe.

This recipe here is made with onions and on festival days when onions are omitted, this dish can very easily be made by skipping the onion. Also the recipe uses Panchphoran also known as a blend of five spices – Mustard seeds, cumin, fenugreek, fennel seeds and nigella seeds. I fell in love with this spice after we did a mega Marathon on Indian states. That was the first time I ever used the blend of spice and ever since then, I have been using it a quite often.

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Dahi Baingana

We love eggplant in our house and this was a very different recipe. The original recipe uses deep fried eggplants, but I have just pan fried them and it worked just fine. I would not exactly call it a raita, but was very close to one. Because of the spices, this paired really well with rotis. Next time though, I will make it with some stuffed parathas as it would pair really well. This is my first recipe under bookmarked theme for week 3 of Blogging Marathon.

If you are looking for more recipes to make with eggplant, then you have to absolutely try this Kathirikkai Podi curry made with freshly ground spices.

Dahi Baingana

Preparation time – 15 minutes
Cooking time – 30 minutes
Difficulty level – easy

Recipe adapted from - Classic Cooking of Orissa

Ingredients to make Dahi Baingana – Serves 4

  • Eggplant / Brinjal / Kathirikkai / Baingan – 4-6 small ones or 1 long one (thinly sliced into 2 inch pieces)
  • Onion – 1 medium (thinly sliced)
  • Green chilies – 3 or 4 (thinly sliced)
  • Yogurt – 2 cups (whisked)
  • Panchphoran – 1 ½ tsp
  • Turmeric powder – ½ tsp
  • Ginger – ½ teaspoon (finely grated)
  • Asafetida – a pinch
  • Curry leaves – few
  • Cilantro – few
  • Oil – 2 tbsp
  • Salt – to taste
  • Sugar – ½ tsp

Dahi Baingana

Procedure –

  • Whisk the yourt well along with sugar and salt and keep it aside.
  • Wash and trim the eggplant and slice them. Add the turmeric powder and salt needed for the vegetable and let it marinate for about 10 minutes.

Dahi Baingana

  • Heat a wide pan and add 1 tablespoon of oil. Let the oil heat up and then add the panchphoran and let it fry for about 10 seconds. Now add the asafetida, sliced onion, green chilies, curry leaves and ginger to the pan and let it fry in medium heat until the onions turn golden brown.

Dahi Baingana

  • Add the onion mixture to the whisked yogurt and mix.
  • In the same pan, add the rest of the oil and fry the eggplant slices until it is cooked and browned.

Dahi Baingana

  • Add this to the yogurt mixture and garnish with chopped cilantro.

Dahi Baingana

  • Let the mixture sit for about 15 minutes before serving so that the flavors combine.

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Dahi Baingana

Dahi Baingana | Fried Eggplant in Yogurt Sauce

A delicious and simple side dish made with fried eggplants that is added to a yogurt sauce. This Dahi Baingana recipe uses Panch phoran, which is an aromatic blend of five different spice which is very popular in North East cuisine of India.
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Course: Side Dish
Cuisine: Assam, Indian
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 166kcal
Author: Sandhya Ramakrishnan

Ingredients

  • 6 Eggplant / Brinjal / Kathirikkai / Baingan (small ones) small ones thinly sliced into 2 inch pieces
  • 1 Onion thinly sliced
  • 4 Green chilies thinly sliced
  • 2 cups Yogurt whisked
  • 1 ½ teaspoon Panchphoran
  • ½ teaspoon Turmeric powder
  • ½ teaspoon Ginger finely grated
  • ⅛ teaspoon Asafetida
  • few Curry leaves
  • few Cilantro
  • 2 tablespoon Oil
  • to taste Salt
  • ½ teaspoon Sugar

Instructions

  • Whisk the yogurt well along with sugar and salt and keep it aside.
  • Wash and trim the eggplant and slice them. Add the turmeric powder and salt needed for the vegetable and let it marinate for about 10 minutes.
  • Heat a wide pan and add 1 tablespoon of oil. Let the oil heat up and then add the panchphoran and let it fry for about 10 seconds. Now add the asafetida, sliced onion, green chilies, curry leaves and ginger to the pan and let it fry in medium heat until the onions turn golden brown.
  • Add the onion mixture to the whisked yogurt and mix.
  • In the same pan, add the rest of the oil and fry the eggplant slices until it is cooked and browned.
  • Add this to the yogurt mixture and garnish with chopped cilantro.
  • Let the mixture sit for about 15 minutes before serving so that the flavors combine.

Nutrition

Calories: 166kcal | Carbohydrates: 13g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 208mg | Potassium: 230mg | Fiber: 2g | Sugar: 9g | Vitamin A: 121IU | Vitamin C: 8mg | Calcium: 160mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Comments

  1. Srivalli Jetti says

    March 21, 2017 at 3:56 am

    wow Sandhya, this raitha type will be superb!..very nicely done..

    Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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