• Skip to primary navigation
  • Skip to main content
  • Skip to footer
The Magic Saucepan logo
  • Home
  • About
  • Recipe Index
  • Portfolio
  • Contact Us
    • Privacy Policy
menu icon
go to homepage
  • Home
  • About
  • Recipe Index
  • Portfolio
  • Contact Us
    • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • About
    • Recipe Index
    • Portfolio
    • Contact Us
      • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Main Course » Gravies

    Dahi Baingan

    by Nisha

    For day 3, it is Dahi Baingan from Orissa.  There are so many variations to this dish and even the method of preparation.  This recipe is from my neighbour and this is how they make at their home. Its a raita made with baingan and goes well with Pulao or rotis. 
    Dahi Baingan
    Dahi Baingan
    Dahi Baingan
    Mamidikaya Pappu | Mango Dal | Mangai Paruppu

    Dahi Baingan

    Dahi Baingan, a baingan Raita from Orissa.

    Prep Time: 15 Mins | Cook Time: 10 Mins | Total Time: 25 Mins | Serves: 2

    Ingredients

    • 4-5 Small brinjals
    • 1 Cup yogurt | thick curd
    • 1 tablespoon Besan | Gram Flour
    • 5 tablespoon Oil, divided
    • ¼ teaspoon Mustard seeds
    • 3-4 Curry leaves, Torn
    • 1 teaspoon Red Chili powder
    • ½ teaspoon Turmeric powder
    • ½ teaspoon Cumin powder
    • 2-3 Green chilies
    • 1 teaspoon Grated ginger (optional)
    Instructions

    1. Slit each brinjal into four pieces. Apply some salt and little turmeric powder and marinate them for 15 minutes. 
    2. Heat 3-4 tablespoon oil in a pan.  Once hot add the brinjals. Keep turning and let them brown on the sides.  Remove them and keep aside.  (1)
    3. Beat curd and besan and keep aside. 
    4. In a pan add little oil. Add the mustard seeds , chilies and curry leaves. Let them splutter. 
    5. Add this tadka to the curd mixture. Add the cumin powder, chilli powder (if needed). Mix well. 
    6. Finally before serving, add the brinjal. Check for seasoning and adjust. 

    Notes

    1. Traditionally these are deep fried in oil. You can either shallow fry or deep fry. Just make sure that the brinjals are seared. 
    This post is for Blogging Marathon 57 under the theme "Eggplant dishes". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57 here. 



    « Bagara Baingan
    Carrot Rice with Spring Onions »

    Did you try this recipe ?

    Then share your experience (and photo) with us on Facebook or Instagram or email us or leave a comment below. We look forward to hearing from you!

    Monthly Digest

    Do not forget to subscribe to our monthly newsletter!

    Recipe categories

    • Breakfast
    • Snacks
    • Indian Main Course Dishes
    • Desserts
    • Accompaniments

    Reader Interactions

    Comments

    1. Sowmya :) says

      October 25, 2015 at 5:41 am

      Lip smacking Dahi Baingan....love it

      Reply
    2. Chef Mireille says

      October 20, 2015 at 12:59 am

      I am not going to repeat my feelings about eggplant which you already know but love the way you decorated the yogurt

      Reply
    3. Priya Suresh says

      October 17, 2015 at 10:01 am

      Such a delicious and creamy baingan, i made it and loved it.

      Reply
    4. Sapana Behl says

      October 16, 2015 at 4:50 pm

      Dahi baingan looks so so tempting.Bookmarked

      Reply
    5. Pavani N says

      October 15, 2015 at 1:07 am

      That is a delicious eggplant curry with yogurt. Love the bowl you served it in. Is that from India?

      Reply
    6. Harini-Jaya R says

      October 14, 2015 at 12:25 pm

      Love the rustic presentation!

      Reply
    7. Srivalli says

      October 14, 2015 at 4:38 am

      Such an interesting raitha..the pictures are so good Nisha..

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Footer

    Monthly Digest

    Subscribe to get a monthly digest of our posts.

    Footer

    ↑ back to top

    Copyright © Nisha Ramesh @ The Magic Saucepan

    Unauthorised use and/or duplication of this material without express and written permission from this site’s owner is strictly prohibited. Recipes may be used and adapted, provided that full and clear credit is given to The Magic Saucepan with appropriate link to the original content. However, Photos from The Magic Saucepan site cannot be used in anyway.