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Blogging Marathon# 57: Week 1/ Day 3

Theme: Eggplant Dishes from here

Dish: Dahi Baingan

After 2 International eggplant dishes (Imam Biyildi and Eggplant Parmesan), I made an Indian dish for the final day. It was really tough picking dishes from Valli’s list because I have already posted some of them on the blog and there are quite a few that I really wanted to try.

This is supposed to be Dahi Baingan from the list. This dish is made in Orissa and West Bengal. But this recipe is not the traditional way of preparing it. From what I have seen, traditionally eggplants are marinated in spices and deep fried, then cooked in a yogurt sauce.

This recipe is slightly different: eggplant is smeared with spices and broiled. Then served with a spinach flavored yogurt sauce or kadhi. This recipe is from Cooking Light way to cook vegetarian cookbook and I absolutely loved the dish.

Recipe from Cooking Light way to cook vegetarian cookbook:

Print Recipe
Eggplant with Yogurt sauce (Dahi Baingan) Yum
Dahi Baingan -- eggplant is smeared with spices and broiled. Then served with a spinach flavored yogurt sauce or kadhi.
Eggplant with Yogurt sauce (Dahi Baingan)
Course main course
Cuisine north indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
For the Eggplant:
  • 6 ~ 8 ones or 1 ¼ Eggplants eggplant " - baby small globe , cut crosswise into slices
  • 1 tsp Coriander Ground
  • ½ tsp Turmeric Ground
  • ½ ~ 1 tsps Chili powder Red
  • 1 tsp Oil
  • to taste Salt
For the Yogurt Sauce (Hariyali Kadhi):
  • 1 Red Onion - medium, chopped
  • ½ Ginger " - piece, grated
  • 2 cloves Garlic - , minced
  • 1 Tomato - medium, chopped
  • 1 cup spinach Frozen - , thawed, drained and squeezed dry (or use 3~4cups fresh )
  • 2 tbsp Chickpea flour Besan /
  • 1 cup Yogurt
  • to taste Salt
For Tempering:
  • 1 tsp Oil
  • ¼ tsp Chili powder Red
  • 2 cloves Garlic - , thinly sliced
Course main course
Cuisine north indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
For the Eggplant:
  • 6 ~ 8 ones or 1 ¼ Eggplants eggplant " - baby small globe , cut crosswise into slices
  • 1 tsp Coriander Ground
  • ½ tsp Turmeric Ground
  • ½ ~ 1 tsps Chili powder Red
  • 1 tsp Oil
  • to taste Salt
For the Yogurt Sauce (Hariyali Kadhi):
  • 1 Red Onion - medium, chopped
  • ½ Ginger " - piece, grated
  • 2 cloves Garlic - , minced
  • 1 Tomato - medium, chopped
  • 1 cup spinach Frozen - , thawed, drained and squeezed dry (or use 3~4cups fresh )
  • 2 tbsp Chickpea flour Besan /
  • 1 cup Yogurt
  • to taste Salt
For Tempering:
  • 1 tsp Oil
  • ¼ tsp Chili powder Red
  • 2 cloves Garlic - , thinly sliced
Eggplant with Yogurt sauce (Dahi Baingan)
Instructions
  1. For the Eggplant: Preheat the broiler on high. Place eggplant slices on a foil lined baking sheet in a single layer.
  2. In a small bowl, combine ground coriander, turmeric, red chili powder, salt and oil. Using the back of the spoon, spread a small amount of the mixture over 1 side of each eggplant slice. Broil 10 minutes or until lightly browned.
  3. For the Yogurt Sauce/ Hariyali Kadhi: Heat 1tsp oil in a nonstick skillet over medium-high heat. Add onion, saute till lightly browned around the edges. Add ginger, garlic and cook for 1 minute.
  4. Next add the tomato and cook till mushy, about 3 minutes.
  5. Next add the spinach and cook for 5 minutes. At this stage, you can add water and simmer for a minute, then grind to a smooth paste. I like the chunky texture, so I left it like that.
  6. In a small bowl, whisk chickpea flour in 3tbsp water, ¼cup yogurt and salt.
  7. Stir the flour mixture into the spinach mixture along with remaining yogurt. Cook over medium heat for 10 minutes or until the mixture begins to thicken, stirring frequently. Cover and remove from heat.
  8. For the Tempering: Heat 1tsp oil in a small skillet over medium heat. Add the tempering ingredients and saute till garlic turns lightly browned, about 1 minute.
  9. To Serve: Pour warm spinach sauce into a shallow serving dish, top with eggplant. Drizzle with the garlic mixture and serve with rice.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 57.

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13 thoughts on “Eggplant with Yogurt sauce (Dahi Baingan)”

  1. Broiled eggplants are inviting but what is more tempting & mouthwatering is the hariyali kadhi. Eggplants with kadhi must have tasted great.

  2. Cant wait to try this dahi baingan, that plate of rice with eggplant fry and dahi baingan is seriously very irresistible.

  3. I loved all the baingan recipes! One better than the other , only i wish i could eat rhem too. Will pass the recipes to brinjal lovers .

  4. Awesome Pavani, traditional or not, I love your dish and the way you have presented!..enjoyed your eggplant series..

  5. I admire people who do blog marathon, I just cannot do it ! hats off to you . Never tasted baingan in a yogurt gravy!! Something to try for sure. love the consistency of it.

  6. I am not a huge fan of yogurt sauces but I like how you flavored it with spinach and other things. This is one version I think I would love

  7. I am not a huge fan of yogurt sauces but I like how you flavored it with spinach and other things. This is one version I think I would love

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