Bengali Dahi Baingan is a popular eggplant curry recipe which is cherished and loved by all Indian, no matter where they are. This Simple Brinjal Curry is prepared with Yogurt and a mix of various other spices. This is also Called Dahi baigana in some places. All in all, this is a MUST TRY recipe for all. Just like my Dahi Bhindi recipe.
As a Bengali Guy, growing up watching my granny prepare this recipe every Saturday, I think I can do justice to this recipe. Bengali Dahi Baingan recipe is a little sweet. We Bengalis LOVE sweets. Yes! I know you might be thinking - "Rosogolla". Well, it is certainly proven these days that there is more to us Bengalis than just Rosogolla.
We Bengalis, LOVE food. And Yes, we LOVE to have it with rice! And, of course, it goes without saying that it is definitely gonna be a little sweet!
Well, coming back to this Dahi Baingan recipe which is called - "Doi diye Begun" in Bengali, is a popular eggplant curry recipe where Baingan or Eggplant is sliced and deep-fried in hot oil. Baingan soaks a lot of oil. So be prepared to use a LOT of it, while making Dahi Baingan.
Then you make a Yogurt based gravy which is simmered until the rawness goes away. And, finally the fried eggplant or brinjals are added and served with a spicy tadka on top.
Well, the best part about this Yogurt based brinjal recipe is the tadka. At least, for me it is! I just love to add that tadka at last. I know the concept of Tadka is too North Indian and if you are a Bengali you might be rolling your eyes right now! But, trust me, it improves the dish drastically. In fact, it brings such uniqueness to the recipe, that your taste buds will be thanking you for adding it.
Being a Bengali, eggplant curries are pretty common in our home. In fact, my family LOVES "Begun Bhaja". We can complete our entire dinner with Begun Bhaja and of course some "Gurer Rosogolla"...
We make so many recipes with baingan. Starting from Doi diye begun or Baingan in Yogurt curry to Begun Bashonti and Aloo Begun diye dalna and so much more.
But, this Bengali Eggplant Curry recipe will simply work like a magic wand on your tastebuds.
You will LOVE it so much that I am 100% sure that you'll be making this again and again. Even if your family gets bored, you will definitely find an excuse to make this Dahi Baingan recipe again and again.
Ingredients You'll Need:
- Baingan: The star of the show.
- Oil: To deep fry the Baingan.
- Jeera or Cumin Seeds, Choti Elaichi or Cardamom Pods, Dalchini or Broken Cinnamon Sticks, and Hing or Asafoetida: To Prepare the base of the gravy. That splendid aroma of Hing!!
- Chopped Onions, Ginger Garlic Paste: To Prepare the gravy for Dahi Baingan.
- Haldi, Lal Mirch, Jeera, Dhaniya, Garam Masala, and Amchur Powder - These are the spices that go into making the gravy.
- Yogurt, Lal Mirch Powder, Garam Masala, and Sugar - The masalas that go into making the yogurt paste.
- Curry Leaves, Dried Red Chili, and Red chili powder for the Tadka.
How to Make Dahi Baingan in Bengali Style?
- First, you got to deep fry Baingan in Hot Oil until nicely golden brown from both sides.
- Next, take them out of the pan and in the same pan add cumin seeds, cardamom pods, broken cinnamon sticks, and a pinch of Asafoetida. Let it sizzle.
- Next, add chopped Onions and ginger garlic paste. Sautee the onions on low heat until partially caramelized.
- Now add the spices and mix well. Saute the spices until the raw smell goes away and the spices release their own oil.
- In the meantime make a Yogurt paste. Make the paste by combining a bowl of Yogurt with Lal Mirch Powder, Garam masala, and Sugar. Add this paste into your gravy.
- Now stir well and add your fried baingan. Mix well.
- Finally, take it off the heat. In a separate nonstick pan heat some oil. As the oil shimmers add curry leaves, dried red chilies (with stems broken), and some red chili powder. Let it sizzle lightly. And pour it in your dahi baingan curry.
This Dahi Baingan recipe can be prepared in so many other ways. You can also add some fried besan or gram flour to thicken the gravy. But, I as a Bengali, have never seen my Mom or grandma add besan while making dahi baingan.
My granny used to tell me that the simplicity of this brinjal curry with Yogurt based gravy is what stands out the most. She taught me to enjoy this with rice. As Bengali, we LOVE eating this eggplant curry with rice.
The combination of spices is simply extraordinary. The sourness of yogurt is balanced by the sweetness of sugar and the spices.
The dried red chili along with curry leaves add that spicy tadka which makes this dahi baingan so amazing.
What Kind of Baingan to Choose?
Baingan or eggplant is common during winters. But these days You can find it almost all year long. I would suggest you buy green baingan or green brinjal rather than purple baingan. Green Baingan is sweeter in taste and has fewer seeds so it tastes much better than purple eggplant or purple brinjal.
If you liked this recipe, then please leave a rating below. Also, if you are making Dahi Baingan then share your recipe image on Instagram with #twinskirasoi. Also tag me @twinskirasoi. I love going through your photos.
Bengali Dahi Baingan Recipe
Equipment
- Stovetop
Ingredients
- 500 grams Baingan or Brinjal (Cut into thick slices) see image for reference.
- 1 Cup Vegetable Oil for Deep frying the Baingan (250ml)
- ½ Teaspoon Cumin Seeds or Jeera
- 1 Stick Broken Cinnamon Stick or Dalchini
- 2 Pods Cardamom Pods just open then and add it in oil
- 1 pinch Hing or Asafoetida
- 2 Medium-sized Onions finely chopped
- 1 Tablespoon Ginger Garlic Paste you can also use fresh ginger and garlic. Mince the garlic and cut ginger in ½ inch cubes.
- ½ Teaspoon Turmeric Powder or Haldi Powder
- ½ Teaspoon Red Chili Powder or Lal Mirch Powder
- ½ Teaspoon Cumin Powder or Jeera Powder
- ½ Teaspoon Coriander Powder or Dhaniya Powder
- ½ Teaspoon Dry Mango Powder or Amchur Powder
- ½ Teaspoon Garam Masala
- Salt as per taste
- Freshly cracked Black Pepper as per taste
For Yogurt Paste
- 1 Cup Yogurt 200g
- ½ Teaspoon Red Chili Powder for the Yogurt Paste
- 1 Teaspoon Sugar for the Yogurt Paste
For Tadka
- 2 Tablespoon Vegetable Oil
- Curry Leaves
- 2 Pieces Dried Red Chili
- ½ Teaspoon Lal Mirch Powder
Instructions
- In a large skillet heat some oil on medium-high heat. As the oil shimmers, add baingan. Cover and Fry over low heat stirring occasionally. Take them out once they turn golden brown on both sides.
- In the same pan, add Jeera (Cumin Seeds), Dalchini(Cinnamon Stick), Hing(Asafoetida), and Choti Elaichi(Green Cardamom). Let them turn fragrant.Now add Onions and Ginger Garlic paste. Saute until the onions turn golden brown. Now add the spices. Haldi (Turmeric Powder), Lal Mirch (Red Chili Powder), Jeera Powder (Ground Cumin), Dhaniya Powder (Ground Coriander), Amchur Powder (Dry Mango Powder), and Garam Masala powder. Saute the spices on low heat until the raw smell goes away and the spices release their oil.
- In a bowl of yogurt mix red chili powder, garam masala powder and sugar. Mix well with a spoon. Add it to your gravy and mix well.
- Finally, add fried baingan and mix well. Let it come to a quick boil and let the rogan or oil come to the top of the gravy. Now, Take it off the heat.
- In a small pan heat oil. As the oil shimmers add curry leaves, dried red chilies, and a pinch of lal mirch powder or red chili powder. As it sizzles, take it off the heat and pour it on your Dahi Baingan. Serve with roti or rice.