Dahi Baingan Recipe- A Creamy, Tangy and Flavorful Indian Delicacy

10, Dec 2025

If you are a fan of comforting, traditional Indian food that is easy to make and at the same time, rich in flavor, then Dahi Baingan is a dish that you should not miss. This traditional Indian dish from the eastern region of the country consists of lightly fried brinjal slices, creamy yogurt, aromatic spices, and a tempering that makes them even better with each bite. No matter if you accompany it with steamed rice, jeera rice or hot chapatis, Dahi Baingan adds a delicious mix of tangy, spicy and smoky flavors to your plate.

The content will guide you through the process of making the real, creamy and perfectly seasoned Dahi Baingan using everyday kitchen ingredients.

What is Dahi Baingan?

Dahi Baingan (Yogurt Brinjal Curry) is a vegetarian dish made by frying the very thin slices of eggplant and then mixing them with a yogurt base which has been seasoned. It has a very mild heat from spices, and the yogurt gives the dish an uplifting freshness, besides it also has a flavourful tadka of mustard seeds, curry leaves and red chillies. The dish is light, nutritious and perfect for everyday meals as well as festive menus.

What Makes This Dahi Baingan Special?

While Dahi Baingan traditionally uses simple spices, the flavor can always be made better using:

Narpa Haldi Powder- for natural color and earthiness

Narpa Red Chilli Powder- for the perfect balance between heat and brightness

Narpa Jeera Powder- for adding roasted, earthy notes to the yogurt

Narpa Garam Masala- for the final touch of warmth and aroma

These mixers guarantee that you would get the same good taste every time and give a restaurant-like flair to a simple home recipe.

Ingredients Required

For Frying Brinjal

● 2 medium-sized brinjals sliced into thin round slices.
● ½ tsp Narpa Red Chilli Powder
● Salt to taste
● 3-4 tbsp oil for shallow frying

For the Yogurt Base

● 1 cup thick curd ( well whisked )
● ½  tsp Narpa Jeera Powder
● ½  tsp Narpa Garam Masala
● ¼ tsp black pepper
● Salt to taste

For Tempering

● 1 tbsp oil
● ½ tsp cumin seeds
● ½ tsp mustard seeds
● 6-8 curry leaves
● 2-3 dry red chillies
● 1 tsp chopped garlic
● A pinch of hing
● ½ tsp Narpa Kashmiri Red Chilli Powder

How to Make Dahi Baingan?

Step1: Prepare the Brinjal

Wash and slice the brinjals into thin circles. Sprinkle Narpa Haldi Powder, Narpa Red Chilli Powder and salt. Coat the slices evenly and let them rest for 5 minutes. 

Heat oil in a pan and shallow-fry the slices until golden brown and crisp on both sides. Set them aside and wait for them to cool down slightly.  

Using Narpa’s spice powders here ensures the brinjals absorb flavour right from the beginning. 

Step 2: Make the Yogurt Base

Gently beat the yogurt in a bowl until it turns silky and well-blended. 

Add:

● Narpa Jeera Powder
● Narpa Garam Masala
● Black Salt
● Black Pepper
● Regular salt

Mix well until the yogurt becomes perfectly seasoned. The Narpa Jeera Powder adds a deep roasted aroma, while the Garam Masala rounds off the flavour with warmth. 

Step3: Add the Brinjals to the Yogurt

Gently place the fried brinjal slices into the yogurt mixture. Coat them well. Let the mixture rest for 10-15 minutes so the flavours can blend perfectly. 

Step4: Prepare the Tadka

Heat oil in a small pan. 

Add mustard seeds and let them splutter. Add cumin seeds, curry leaves, dry red chillies, chopped garlic, and hing. Saute the garlic and it should turn light golden. 

Turn off the heat and immediately add Narpa Kashmiri Red Chilli Powder. This gives the tempering a rich red colour without making the dish too spicy. 

Step 5: Combine and Serve

Pour the hot tadka over the yogurt-brinjal mixture. 

Gently mix and serve fresh. 

Serving Suggestions

Dahi Baingan tastes amazing with:

● Steamed rice or jeera rice
● Roti, phulka or paratha
● Millet rotis
● Khichdi
● Festive thalis or weekend meals

Pro Tips for Best Flavor

● Use thick curd to avoid the dish turning watery. 
● Always fry brinjal slices on medium flame. 
● Add Narpa spices at three stages- marination, yogurt mixing and tadka - for layered flavour. 
● Chill the dish for 20 minutes during summer- it tastes incredibly refreshing.