Dahi Baingan | Odia Dahi Baigana

Dahi Baingan | Odia Dahi Baigana | Brinjals in Curd Gravy

Egg plant recipes

This is one popular side dish or accompaniment from Odisha. In Kolkata also it’s one of the loved food. As the name says, it has two main ingredients, dahi (curd) and baingan (eggplants/ brinjal). This is very simple and easy to prepare. There are two ways to prepare this dahi baingan.

Method I

It takes less than 10 minutes to prepare this dahi baingan. This is just like raita where curd is not cooked.

Only thing we need to do is shallow fry spiced brinjal slices.

Then prepare whisked curd (thick) and add red chilli powder, salt to this.

Add shallow fried brinjals to curd and mix gently.

Then prepare tampering of asafoetida, curry leaves, mustard seeds, cumin seeds, onions, green/red chillies and ginger juliens.

Pour this tampering to the curd and egg plant mixture.

Method II

First 2 steps are same.

Then heat oil, add spices, 1 tbsp gram flour and saute. Then add curd and stir continuously.

Then add fried brinjals to this. Dahi Baingan is ready.

At home my mom normally makes it in 1st method described.

This is easiest of all and prepared with minimal ingredients. I have described it step by step. It won’t take more than 10 minutes if you are preparing for 2 – 4 serving.

Dahi baigana of Odisha

Dahi Baingan | Odia Dahi Baigana | Brinjals in Curd Gravy

This is an easy and popular accompaniment of odia cuisine. Dahi baingan is prepared from shallow fried brinjals and curd base with tampering of spices (tadka)
Prep Time5 mins
Cook Time15 mins
Resting time5 mins
Total Time25 mins
Course: Side Dish
Cuisine: East Indian, Indian, Odisha
Keyword: curd based dish, dahi baingan, Raita and chaas
Servings: 4 People
Author: Ipsa Faujdar


  • 250 gms brinjals
  • 250 gms hung curd
  • 5 – 6 tbsp oil to fry Preferably mustard oil
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 2 – 3 dry red chillies
  • 1/4 tsp asafoetida/ hing
  • 1/2 tsp red chilli powder (optional)
  • 6 – 8 curry leaves
  • 1/2 tsp salt (as per taste)
  • 1/2 tsp finely chopped ginger
  • 1 tbsp coriander leaves (to garnish)


  • Wash and clean brinjals. Cut the crowns.
  • Chop into desired size like cubes or slices. I have made small sized cubes.
  • Marinate with salt and spices for 5 minutes
  • Heat oil in a pan.
  • Shallow fry brinjals till they are cooked and soft.
  • In a bowl take curd and beat to smooth with a whisk.
  • Season with salt. Pour in fried brinjals to the curd bowl.

Prepare Tampering

  • Heat oil in a pan. add mustard seeds and cumin seeds to splutter.
  • Add chopper ginger, red chilli, curry leaves and green chillies. 
  • Saute for a minute.
  • Add hing, red chilli powder. Immediately turn off gas to avoid burning of spices.
  • Wait for 10 – 15 seconds letting it cool slightly before adding this tampering to the curd mixture.
  • Pour in the tampering to the mixture and mix well.

Garnish & Serve

  • Dahi Baingan is ready. Garnish with chopped coriander leaves and serve.

How to make dahi baingan

  1. Wash and clean brinjals/ eggplants. Chop into cubes/ slices.
brinjal pieces for dahi baingan

2. Marinate with salt and spices.

marinated eggplants for dahi baingan

3. Keep it for 5 – 7 minutes.

4. Heat oil in a pan or kadai. Shallow fry the marinated eggplants

dahi baigana odia style

5. In the meanwhile, whisk curd for a minute to smooth.

Curd based side dish

6. Once the brinjals are cooked and soft add them to the curd and mix gently once.

egg plant curry in curd
Dahi baigana side dish of odisha

7. Then prepare tampering.

Tampering for dahi baingan

8. Pour in the tampering to the curd and fried eggplant mixture.

Dahi Baingan

9. Garnish with chopped coriander leaves and serve.

Odisha cuisine dahi baigana step by step with picture
Dahi Baingan odia cuisine side dish

If you love curd base recipes then try out our Methi Palak Kadhi, Rajasthani Gatte ki Sabzi, Kashmiri Dum Aloo, Paneer Tikka Masala. Also read our curd special raita and buttermilk recipes like carrot raita, coriander & curd dip, bathua raita, lauki raita, boondi raita.

Also read my other egg plant recipes like baingan bharta, bagara baingan, achari bharwa baingan, aloo baingan dry.

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Veg Mughlai Paratha

Mughlai Paratha

Veg Mughlai Paratha

Veg Mughlai Paratha

Mughlai paratha is a popular street food of West Bengal and Bangladesh. Authentically they are stuffed with egg and keema. However this Veg Mughlai Paratha is a vegetarian version of traditional mughlai paratha. So we have replaced keema with scrumbled paneer. If you are vegan, you can try the same with scrumbled tofu.

This is so delicious that you can’t stop yourself with only one paratha. The paratha and paneer makes heavenly combination. This paratha is so soft that it melts in mouth. These veg mughlai paratha is so scrumptious that kids will love them anytime. So great tiffin box idea for kids. At the same time its healthier because of protein rich paneer.

I have made this paneer or cottage cheese at home. Making paneer is very easy. Read my post on how to make paneer at home in 15 minutes.

Boil 1 litre milk and  add 2 tbsp vinegar once it starts boiling. The milk will curdle. Add 1 more tsp vinegar if required. You can also use lemon for this but I don’t like as it will have the flavor of lemon in this and you will have to wash the paneer completely. Vinegar is convenient. Now strain out the paneer with muslin cloth or strainer.

The real taste of this paratha is that the paneer will get cooked first before we add as this as stuffing. So extra flavors added to it.

It’s easy and in 15 minutes you can make 5 – 6 paratha easily. This mughlai paratha reminds me of those envelops. After stuffing, its sealed like an envelope.

This recipe idea I got from Hebbar’s Kitchen. I thought it’s a best idea for my kid’s tiffin as he is a fussy eater. I do keep on doing experiment and I’m so happy that he loved this stuffed paneer paratha so much that he demands now. He has three favourite paratha i.e. aloo paratha, methi paratha, paneer paratha. Last time I have tried bathua paratha and he loved that.

Okay one more thing I do for him. He doesn’t like dal. But we know how important these lentils are for our health and brain development. So I do knead dough with 1 bowl of dal and make paratha for him. He eats happily. There are so many ways we moms keep on trying.

If you like paratha then you can also make Aloo Paratha, Gobi Paratha, Lauki Paratha. These are great food ideas for kid’s tiffin box. My kid loves all these stuffed parathas. I’m sure this is one of the best ideas to give them veggies since early age.

Here is some more recipes of paneer like paneer tikka masala, palak paneer, matar paneer.

Lets make this Vegetarian Mughlai Paratha.

Veg Mughlai Paratha

Mughlai Paratha

Easy Indian stuffed flatbread/ paratha. Paneer is cooked and stuffed inside. This paratha is heavenly delicious.
Prep Time5 mins
Cook Time15 mins
Total Time25 mins
Course: Main Dish, Paneer Special, Roti & Paratha
Cuisine: East Indian, Indian
Keyword: Easy Less than 30 minutes Recipe, streetfood, Stuffed breads
Servings: 4 Paratha
Author: daintykitchen


  • 5 - 6 tbsp Oil
  • 1 ltr Milk
  • 2 tbsp white vinegar
  • 1 Onion finey chopped
  • 1 Tomato finely chopped (seedless)
  • 2 Garlic pods minced
  • 1/4 inch Ginger minced
  • 1/2 Capsicum finely chopped
  • 1 tbsp Coriander Powder
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Cumin Powder
  • 1/2 tsp Cumin seeds
  • 1 pinch Garam Masala
  • 1/2 tsp Salt
  • 1 tbsp Coriander leaves


  • Heat milk in a sauce pan and bring to a boil. Once it starts boiling add vinegar. Let it simmer for sometime. Then strain out water and keep paneer aside.
  • heat oil in a pan. add cumin seeds. after the crackle, add ginger, garlic, onion and saute for a minute. then add tomatoes and capsicum. mix well and cook for another minute on high flame.
  • Add all spices mention above ingredients list. Stir well. Add paneer and saute for 2 - 3 minutes stirring in between. add chopped coriander leaves. Mix well.
    Mughlai Paratha
  • Remove for heat and keep aside to cool slightly before stuffing them.
    Mughlai Paratha
  • Roll one flatbread (slightly thicker like any other paratha). Spread the stuffing evenly leaving margin of 1 inch from all sides so as to close it like an envelope.
    Mughlai Paratha
  • Close from all sides as shown in the picture. Press lightly and seal the ends of folds. No need to roll it again.
    Mughlai Paratha
  • Press the joints especially but do it lightly.
    Mughlai Paratha
  • Heat a tawa and place the paratha on it. Flip it when one side is light brown and apply ghee/ oil on top of it. Do the same to the reverse side. Press corners and sides to check so that they will be cooked evenly.
    Mughlai Paratha
  • Remove from heat and serve them hot.
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