Imagine a dish that combines the smoky richness of perfectly fried aubergines with the cool, tangy embrace of yogurt - welcome to Dahi Baingan, a classic Indian recipe that promises to tantalize your taste buds and transport you straight to the vibrant kitchens of India. This humble yet extraordinary side dish is not just a recipe, but a celebration of contrasting textures and harmonious flavors that will elevate any meal from ordinary to extraordinary.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 medium aubergines, sliced
- 1 cup plain yogurt
- 1 onion, chopped
- 2 green chilies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons oil
Instructions
- Wash and slice the aubergines (eggplants) into medium-thick rounds, approximately 1/2 inch thick. Sprinkle a pinch of salt over the slices and let them rest for 10 minutes to remove excess moisture.
- Pat the aubergine slices dry with a clean kitchen towel. Heat oil in a large skillet or non-stick pan over medium-high heat. Carefully place the aubergine slices in a single layer and fry until they turn golden brown and crispy on both sides, about 3-4 minutes per side.
- Remove the fried aubergine slices and place them on a paper towel to drain excess oil. Set aside.
- In the same pan, add cumin seeds and let them sizzle for 30 seconds until they become fragrant. Add chopped onions and green chilies, sauté until the onions turn translucent and light golden.
- Reduce the heat to low and add turmeric powder, stirring quickly to prevent burning. Cook for an additional 1-2 minutes.
- In a separate bowl, whisk the yogurt until smooth. Gradually add a little salt to the yogurt and mix well.
- Gently layer the fried aubergine slices in a serving dish. Pour the prepared yogurt mixture over the aubergines, ensuring they are evenly coated.
- Garnish with the sautéed onion and cumin seed mixture. Let the dish rest for 5-10 minutes to allow the flavors to blend.
- Serve at room temperature as a side dish with rice, roti, or as part of a larger Indian meal. The dish can be enjoyed warm or chilled.
Tips
- Salt and Rest: Always salt your aubergine slices and let them sit for 10 minutes before cooking. This crucial step removes excess moisture and prevents soggy eggplant.
- Frying Technique: Use medium-high heat and ensure your pan is properly heated before adding aubergine slices. This guarantees a crispy, golden-brown exterior.
- Oil Management: Use a non-stick pan or cast-iron skillet for even cooking, and drain fried aubergines on paper towels to remove excess oil.
- Yogurt Preparation: Whisk the yogurt thoroughly to create a smooth, creamy texture that coats the aubergines evenly.
- Flavor Infusion: Allow the dish to rest for 5-10 minutes after assembling to let the flavors meld together beautifully.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
