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.
Servings: 4 servings
- 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
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.
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