Dahi Baingan is a rich and creamy brinjal dish originating from India. Unlike other deep-fried versions, the creamy yoghurt-based gravy is saut ed with tender brinjals for this Indian dish. This mouthwatering vegetarian recipe is a perfect blend of rich, savoury yoghurt, on which the subtle sweetness of cooked brinjals unfolds, and it makes an irresistible side dish that goes perfectly well with roti rice or paratha. The soft, smoky flavour of the brinjal will be complemented perfectly by the creamy texture of the yoghurt sauce to make a well-balanced, hearty, and satisfying dish. The dahi baingan recipe is quite simple to prepare but will surge with flavours. First, to prepare this dish, shallow-fry or saut the brinjal until it becomes soft and golden brown. Finally, it is finished in a sour yoghurt base gravy with added spices, which can include cumin, coriander, turmeric, and garam masala. The yoghurt gives richness and creaminess to the dish, and spices add depth to the flavour, making all ingredients blend well. In some variations of dahi baingan, ginger, garlic, and/or green chillis are used for more excitement. It's a highly delicious and healthy dish since brinjal is a high-fibre and antioxidant vegetable. brinjal is prepared just the same in dahi baingan with its thick spiced yoghurt sauce that brings out all the flavours of the vegetable. Be it family or entertaining, the recipe for dahi baingan is sure to stand out in comfort, taste and versatality.

• 1 cup curd
• 500 gms brinjal
• 1/4 tsp turmeric powder
• Coriander leaves
• 1/2 tsp salt
• 1 onion
• 1/2 tps red chilli powder
• 1 tbsp ginger garlic paste
• 1 tps cumin seeds
• 1/2 tps coriander powder
• 2 tbsp cooking oil

• Let's start the recipe of Dahi baingan. Wash 500 gms of brinjal (brinjal) into medium-sized pieces.
• To prevent discolouration after cutting the brinjal, you are supposed to submerse the pieces in water for nearly 10 minutes.
• While the brinjal is soaking, heat 2 Tbsps of oil in a pan.
• Once hot, place the drained and soaked brinjal pieces in a pan.
• Fry all sides until they are crispy and golden brown.
• Fry the pieces of brinjal.
• Add cumin seeds, which will spit in the hot oil.
• Add one finely chopped onion to the pan once the seeds have spluttered.
• Saut the onion till it turns golden brown and brings out its sweetness and depth of flavoured.
• Once the onion is golden brown, add 1 Tsp of ginger-garlic paste and stir it for a minute until fragrant.
• Add 1/4 Tsp of turmeric powder, half a Tsp of red chilli powder, and half a Tsp of coriander powder to the pan. Let the spice mixture cook for about 2 minutes. It allows the oils of the spices to be extracted and infuses a fragrance into them.
• In a small bowl, whisk 1 cup of dahi until it becomes smooth and creamy
• Gradually, add to the pan and stir through thoroughly without letting it curdle.
• The yoghurt will eventually blend with the spices and look creamy.
• Stir gently, adding the yoghurt and spices so that it forms a smooth, lush gravy.
• Add the fried brinjal pieces to that pan when the yoghurt and spice mixture are well mixed. Toss gently to coat the pieces of brinjal with the yoghurt gravy. Make sure they get immersed well in the gravy of yoghurt and spices.
• Let this dish cook for 5-7 minutes on low flame. The brinjal will be drank in the flavours of yoghurt and spices, and the yoghurt will thicken into the creamy sauce.
• Add salt to taste and stir well.
• When serving, garnish with freshly chopped coriander leaves and present it as a bright burst of freshness. This recipe of dahi baingan is now ready!