I love this simple and delicious ‘dahi waley baingan‘ (Eggplant in Spicy Yogurt) dish, which is an original recipe of Ruby Ka Kitchen. I shared the recipe on Instagram with a slight variation of baking the eggplant rather than frying it. Since then I have been asked for the written recipe so many times that I decided to type it out here to make sharing easier.
‘Dahi waley baingan’ (Eggplant in Spicy Yogurt) goes great as a side for lunch or dinner or a delicious snack.
Yogurt 3 cups
Ginger/garlic paste 1 tablespoon
Whole cumin 1 tablespoon
Chili flakes 1 teaspoon
turmeric 1 teaspoon
coriander powder 1 tablespoon
Chaat masala 1 tablespoon
Whole chili 5-6
Fresh cilantro 1/2 bunch
Fresh mint 1/2 bunch
Salt to taste
Oil 2 tablespoon
‘Dahi wale Baingan’ Recipe:
Cut the eggplant in round slices and sprinkle with salt.
Place on parchment paper, sprinkle on some olive oil and place in a preheated oven at 420F.
Turn sides after 10 mins and make sure both sides are cooked and have changed color.
Heat some oil in a pan and add some whole cumin. Once it changes color in a minute, add some ginger/garlic paste. Let it sauté for a minute and now add chili flakes, salt, turmeric, coriander powder and chaat masala. Let all spices cook but keep stirring so that they don’t burn. Add some water and keep stirring so that a nice paste forms.
Take around three cups of yogurt in a bowl and whip it well.
Now layer everything in a tray. Place some eggplants at the bottom, top with yogurt and then the spice paste. Make another layer repeating the same process.
You can add some ‘tarka’ on top if you like by heating a tablespoon of oil and adding some whole round chilies. Let them cook for a min and then add on top of the layers in the tray.
Garnish with fresh coriander and mint.
The Dahi Waley Baingan (Eggplant in Spicy Yogurt) turn out delicious! The best part is that they can be made a day before and are perfect for spring/summer lunches and dinners.
Do tell me if you try this recipe!
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