Dahi Baingan
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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.