Dahi wale Baingan I Chatpate Eggplant I चटपटे दही वाले बैंगन

Dahi vale baigan

If you love simple Indian dishes packed with bold flavors, then this Dahi Baingan recipe is something you must try. Made with crispy shallow-fried eggplant slices layered with creamy curd and topped with a spicy tomato tempering, this dish is refreshing, tangy, smoky, and incredibly delicious.

Dahi Baingan is a wonderful combination of textures and flavors — crispy brinjal slices, chilled whisked yogurt, aromatic spices, and a flavorful tadka made with mustard seeds, curry leaves, tomatoes, and green chilies. Every bite is spicy, creamy, and slightly tangy, making it a perfect side dish for lunch or dinner.

This recipe is especially popular during summers because curd keeps the dish light and cooling, while the masala and mustard oil add a delicious chatpata flavor. It can be served as a side dish with roti, paratha, or even alongside dal-rice.

The best part is that this recipe requires very basic ingredients and comes together easily at home. Once you try this flavorful dahi wale baingan, you’ll definitely want to make it again and again.

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Ingredients

For the Eggplant

1 large eggplant (baingan/brinjal)
½ tsp red chili powder
¼ tsp turmeric powder
½ tsp jeeravan powder (or chaat masala)
Salt to taste
3 tbsp mustard oil

For the Yogurt Mixture

1 cup curd (yogurt)
Black salt to taste
1 tbsp chopped coriander leaves

For the Tadka (Tempering)

1 tbsp oil
¼ tsp mustard seeds
¼ tsp cumin seeds
2 green chilies, finely chopped
¼ tsp chopped ginger
1 dried red chili
A pinch of hing (asafoetida)
½ tsp crushed coriander seeds
Few curry leaves
1 tomato, finely chopped
⅛ tsp turmeric powder
⅛ tsp red chili powder
Salt to taste
¼ tsp kasuri methi

Method

Step 1: Slice the eggplant

Wash the large eggplant thoroughly and cut it into thin round slices.
Transfer the slices to a large bowl.

Step 2: Marinate the eggplant

Add the following to the eggplant slices: Turmeric powder – 1/4 tsp, Red chili powder – 1/2 tsp, Jeeravan powder or chaat masala – 1/2 tsp, Salt to taste and 1 tablespoon mustard oil..
Mix everything well and gently coat each slice evenly with the spices.
Let the slices rest for a few minutes so the flavors absorb properly.

Step 3: Shallow fry the eggplant

Heat a tawa or pan on medium flame and add 2 tablespoons mustard oil.
Once the oil is properly heated, place the eggplant slices one by one on the pan.
Shallow fry the slices from both sides until they become golden brown and crispy.
Cook patiently on medium heat so the eggplant becomes soft inside while staying crisp outside.
Once done, remove the slices onto a plate.

Step 4: Prepare the tomato tadka

Heat 1 tablespoon oil in a pan. Once hot, add: Mustard seeds – 1/4 tsp, Cumin seeds – 1/4 tsp.. Allow them to crackle.
Now add: Chopped green chilies – 2, Chopped ginger – 1/4 tsp, Dried red chili – 1, A pinch of hing, Crushed coriander seeds – 1/2 tsp, few curry leaves.
Sauté for a few seconds until aromatic.
Add chopped tomatoes along with: Turmeric powder – 1/8 tsp, Red chili powder – 1/8 tsp, Salt, Kasuri methi – 1/4 tsp.. Mix well and cook until the tomatoes become soft and mushy.
Our flavorful tomato tadka is now ready.

Step 5: Prepare the yogurt mixture

Take 1 cup fresh curd in a bowl.
Add: Black salt , Chopped coriander leaves – 1 tbsp
Whisk the curd well until smooth and creamy.

Step 6: Assemble the Dahi Baingan

Now Spread a little yogurt mixture on a serving plate.
Arrange the fried eggplant slices on top. Pour the remaining yogurt over the eggplant.
Now add the prepared tomato tadka generously on top.
Garnish with freshly chopped coriander leaves. Lightly mix before serving so all the flavors combine beautifully

Serving Suggestions

Dahi Baingan tastes best when served With roti or paratha, Alongside dal-rice, As a side dish in Indian meals and Chilled during summer lunches.