Dahi Baingan / Brinjal Raita / Egg plant in yogurt

Dahi Baingan / Brinjal Raita / Egg plant in yogurt
Dahi Baigan

Dahi Baingan


  • Purple Brinjals – 4 to 5
  • Fresh curd/Yogurt – 2 cups
  • Anise/Fennel seeds – 1 tbsp
  • Red chilli powder – 1 ½ tsp
  • Dry Ginger powder – 1 tsp
  • Asafoetida – ½ tsp
  • Cardamoms – 2 nos
  • Oil – 3 tsp


  • Dry roast fennel seeds and powder them.
  • Whisk the curd nicely.
  • Slice the brinjals/eggplants lengthwise.
  • Take all the spice powders (fennel seed powder, asafetida, red chilli powder, cardamom powder, dry ginger powder) and add 3 tbsp of water and mix well.
  • Heat oil in a kadai and add the mixed spice paste and fry it gently. Take care not to burn the masala.
  • Add the brinjal pieces and mix well and fry for 5 mins, until the masala mixture coats the brinjal pieces nicely.
  •  Cover and cook for 10 to 15 mins, until the brinjals are cooked.
  • Add salt to brinjals and mix well.
  • Remove kadai from the flame and leave it aside for a minute. Add beaten curd to it and mix well.
  • Now bring the kadai back to the flame and stir continuously otherwise the curd might get curdle.
  • Switch off the flame when the curd stars to boil.

Serve hot with Pulao’s or Briyani’s or Roti’s.



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