Ever bought brinjals and then wondered… what new thing can I make today besides fry or sambar?

If you want something quick, cooling, and absolutely delicious, this Dahi Baingan (Brinjal Curd Curry) is your answer.

It’s creamy.
It’s mildly spiced.
It balances smoky roasted brinjal with smooth curd.

And the best part?

It’s ready in just 15 minutes.

What is Dahi Baingan?

Dahi Baingan is a simple Indian curd-based side dish made with roasted brinjals and tempered yoghurt.

Different regions have their own versions:

• North India makes it similar to raita.
• South India adds onion tadka for more flavour depth.
• Some versions deep-fry brinjal, others roast it.

This version is lighter because we roast the brinjals on a tawa instead of deep frying.

You get flavor without heaviness.

Why This Dahi Baingan Recipe Works

Let’s be practical.

You want:

• A quick side dish
• Something cool for summer
• A way to use brinjals creatively
• A curry that pairs with rice and roti

This dish checks every box.

Plus, curd helps balance spicy meals and improves digestion.

Ingredient Breakdown

Brinjal (Baingan): Soft, creamy texture when roasted. Absorbs spices beautifully.

Turmeric & Kashmiri Chilli

• Turmeric adds warmth and colour.
• Kashmiri chilli givesa vibrant red colour without too much heat.

Curd (Yogurt): The creamy base. Adds tanginess and a cooling effect.

Onion Tadka: This is where the magic happens.

• Mustard seeds – nutty aroma
• Red chillies – subtle smokiness
• Hing – digestive and aromatic
• Onion – sweetness
• Cumin powder – earthy depth

Each layer builds flavour.

How It Comes Together

First, slice your brinjals evenly, not too thin or they’ll turn mushy, not too thick or they won’t cook through.

Toss them with turmeric, Kashmiri chilli powder, salt, and a little oil. Let them sit for a few minutes so they absorb flavour.

Now heat a tawa and roast them patiently on a medium-low flame. Flip once or twice. They should turn golden and slightly crisp outside while soft inside.

Once done, keep them aside.

Meanwhile, whisk your curd until smooth. No lumps. It should be creamy and slightly thick.

Now prepare the onion tadka. Heat oil in a small pan. Add mustard seeds and let them splutter. Add red chillies and hing. Then toss in finely chopped onions and sauté until slightly soft but not fully browned.

Add chilli powder, salt, and cumin powder. Let it cook briefly until aromatic.

Now comes the final step.

Place roasted brinjals in a serving bowl. Pour the whisked curd over them. Top with the hot onion tempering.

Mix gently.

Garnish with coriander leaves.

That’s it.

Creamy, smoky, spiced Dahi Baingan ready in minutes.

Pro Tip 💡: Don’t overcrowd the pan. If brinjals overlap, they steam instead of roasting.

https://www.youtube.com/watch?v=0ArgPZrtT8s

What Problems This Recipe Solves

• Quick lunch side dish
• Summer-friendly curry
• Light dinner accompaniment
• Uses basic pantry ingredients
• Kid-friendly mild curry option

It’s simple but impressive.

Diet-Friendly Adjustments

Low-Oil Version

Use minimal oil for roasting and tadka.

Vegan Version

Vegan Swap: Replace curd with thick coconut yoghurt or cashew yoghurt.

Low-Spice Version

Reduce chilli powder and skip green chillies entirely.

Gluten-Free

Naturally gluten-free.

What Goes Along with Dahi Baingan

This pairs beautifully with:

• Steamed rice
• Jeera rice
• Phulka or roti
• Lemon rice
• Vegetable pulao

It also complements spicy gravies because of its cooling nature.

How to Serve

Serve slightly chilled or at room temperature.

If serving for guests, drizzle a little extra tadka on top just before serving for visual appeal.

Packing Tips

For lunch box:

• Pack curd mixture and brinjals separately if possible.
• Mix just before eating to maintain texture.
• Best consumed within 4–5 hours.

Party / Bulk Preparation Tips

Hosting guests?

• Roast brinjals in advance.
• Prepare curd base separately.
• Add tadka right before serving.

This keeps flavors fresh and prevents curd from turning watery.

Common Pitfalls

Curd Turning Watery
Always use thick, fresh curd.

Brinjals Too Mushy
Don’t slice too thin.

Curd Splitting
Never pour hot tadka directly into cold curd without mixing gently.

Too Sour Taste
Use fresh curd, not overly fermented yoghurt.

How to Store Dahi Baingan

Store in an airtight container in the refrigerator for up to 24 hours.

After that, the texture may change.

Best consumed fresh.

Substitutions

You can experiment with:

• Adding roasted garlic
• Using smoked paprika instead of Kashmiri chilli
• Adding crushed peanuts for texture
• Adding curry leaves to the tadka for a South Indian twist

How to Reheat

Dahi Baingan is best served at room temperature or chilled.

Do not reheat once the curd is added.

If needed, warm roasted brinjals separately and then mix with fresh curd.

Other Related Recipes You Might Like:-

• Aloo Baingan Ke Sabji – classic potato and brinjal curry with everyday spices.
• Brinjal Tawa Fry – crispy, pan-fried brinjal slices with bold flavours.
• Brinjal Lobia Curry – wholesome brinjal curry cooked with black-eyed beans.
• Brinjal Drumstick Curry (Kathirikai Kuzhambu) – tangy South Indian-style brinjal gravy.
• Snake Gourd Raita – cooling yogurt-based side dish.
• Temple Style Curd Rice – soothing rice dish that balances tangy curd gravies.
• Plain Paratha (Saada Paratha) – soft, flaky paratha perfect for scooping dahi baingan.
• Jeera Masala Soda – refreshing digestive drink after a rich meal.