By Aditi Saraswat
December 1, 2025
Dahi baingan is that one underrated dish which tastes like comfort but looks like a royal spread. Soft, lightly fried brinjal slices soaked in chilled, spiced yoghurt with a hot, crackling tadka, perfect for days you enjoy something light but indulgent.
2, thinly sliced rounds of brinjal Salt to taste ¼ tsp turmeric ¼ tsp red chilli powder 3–4 tbsp oil 1½ cups thick curd/yoghurt ½ tsp roasted cumin powder ¼ tsp red chilli powder 1½ tbsp/ghee ½ tsp mustard seeds ½ tsp cumin seeds 2 dry red chillies 8–10 curry leaves Hing
Cut 2 large brinjals into medium-thin rounds. Sprinkle some salt, turmeric and chilli powder. Keep it for rest for 10 minutes to absorb the flavour.
Heat 3 to 4 tbsp of oil. Fry the brinjal slices in small batches until soft from the inside and golden from the edges.
In a bowl, whisk 1½ cups thick curd with water, salt, roasted cumin, chilli powder and sugar. The consistency should be smooth, pourable, but not watery.
Spread a few spoons of curd in a shallow dish. Layer the fried brinjal slices over it, then pour the remaining curd on top evenly.
In a pan, heat ghee or oil. Add the mustard, cumin, dry chillies, curry leaves and hing. Let them splutter and turn aromatic without it burning.
Pour the hot tadka over the curd-brinjal. Keep it for the rest for 20–30 minutes if possible. Serve with pulao, paratha or simple steamed rice.