Baingan with Dahi (Eggplant with Yogurt)

A must try recipe, Baingan with Dahi (Eggplant or Brinjal with Yogurt). A lot of people don’t like Baingan but you will change your mind after you try this. This recipe is a fusion of Borani Banjan – Afghan Eggplant With Yogurt Sauce.

Try it and let us know how it came out.

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  • Brinjals 3-4
  • Salt 2 pinch
  • Oil 2 tbs

Tomato sauce:

  • Onion 1 large
  • Garlic paste 1 tbs
  • Button chilies 3-4
  • Green chilies chopped 2-3
  • Tomatoes grinded 3
  • Tomato paste 2 tbs (its optional for color only)*
  • Salt 1 tsp
  • Black pepper 1 tsp
  • Turmeric ¼ tsp
  • Oil 2 tbs

Yogurt Sauce:

  • Yogurt 1 cup
  • Garlic (chopped or paste) ½ tbs
  • Mint leaves (dried or fresh) ½ tsp


Start with tomato sauce. Heat oil and add onion and fry them until translucent. Add garlic and stir, add button chilies and green chilies and fry them. Add tomatoes, tomato paste, salt, black pepper, red chilies and turmeric and cook on medium flame until tomatoes are cooked well and oil separates. Take out the sauce in a bowl and set aside.

Cut ½ inch slices of brinjals. Add salt and make sure all brinjal are coated with salt. Take oil in a wok and add brinjals and fry both sides.

Now lower the flame and add a layer of tomato sauce and make sure all brinjal are covered properly. Now leave it to simmer for 5-8 minutes on low flame.

For yogurt sauce, take yogurt in a bowl, add garlic and mint and mix well.

Turn off the flame of brinjals and add a layer of yogurt sauce. Garnish with chopped mint leaves and serve with rice, naan or roti.


In tomato sauce, we have used canned tomato paste, which gives sauce a beautiful red color. You can skip it if you don’t have tomato paste and add one more chopped tomato.

In yogurt sauce, we have used dried mint, you can use chopped fresh mint leaves.

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