This Dahi Baingan or Baingan ka Raita is a simple delicious dish where lightly spiced eggplants are layered with zingy yoghurt and topped with a baghaar/tadka. It is perfect as a side to your favorite dishes and good enough to eat with some roti!
My love for raita runs deep. This blog alone has four and I don't feel like that's enough. You see when I was growing up my mothers table is incomplete without a version of it and to this day a Pakistani meal feels a little wanting without it.
This Baingan ka Raita is one of my mothers recipes that she shared with me over long distance phone calls by helpfully saying "so easy, just put namak-laal mirch-lehsan"
Nama-Laal Mirch in case you're wondering is salt and red chili powder (cayenne). Lehsan is garlic. Was it really that easy? Yes. Have I made the tiniest changes over time? Also yes, but don't tell her.
The Three Layers of Baingan ka Raita
Layer one: Golden pan fried baingan or eggplant. This raita isn't variety sensitive so use what you have. Have I tried air frying it? Yes. It's a bit drier but it works. It just takes so much longer that I stick to pan frying.
Layer Two: Yoghurt with ... you guessed it... Namak-LaalMirch-Lehsan.
Last, but certainly not least is the baghaar, there is something utterly magical about the tempered oil that infuses SO much depth of flavour into the dish.
I typically go the whole red chilies - cumin seeds - curry leaves - sliced garlic route but if you have flavor additions you love then don't be shy and make it your own!
Tip: If you want to contain the frenzied sputtering of the curry leaves then add a tiny bit of salt in your oil.
Breaking from tradition here
Typically I am team roti and while I 100% eat this raita on it's own with just roti I also have to say that it is EXCELLENT with rice dishes. Chana Pulao? Why yes of course. Tehri? Sign me up. Chicken Pulao? Hold the fork, I will just use my hands.
You get my drift.
Made this recipe? would love to hear what you think! rate it below!
Baingan ka Raita or Dahi Baingan
Ingredients
- 2 Small (Indian/Pakistani) Eggplants
- 1 ½ cup Yoghurt
- Salt
- Red Chilli Powder
- ⅛ tsp Garlic
- chaat masala (optional)
Baghaar/Tadka
- 2-3 cloves garlic
- ½ tsp cumin seeds
- 3-4 whole red chillies
- 1 sprig curry leaves (kari pata)
Instructions
- Slice the eggplant into slim rounds, about ½ cm
- Heat oil in a frying pan and fry on medium heat until one side turns golden (about 2 minutes), then flip and cook the other side (closer to 1 minute). Cook in batches & drain on paper towels
- Sprinkle lightly w salt (or chaat masala if you wish!) and put a layer down in the dish you are using
- Now whip the yogurt, salt, red chilli powder and garlic together with a little water. Adjust for consistency (I like mine on the thicker side) and then adjust seasoning. It should taste positively tangy.
- Gently pour over your sliced eggplant
Baghaar/ Tadka
- If you did not burn your eggplant you can reuse some of that oil, it will be less pretty than 'fresh' oil but tastier. Either way put 1 ½ tbsp of oil in a small pan and heat.
- Slice the garlic into thin rounds and add to the pan along with the rest of the ingredients.
- Cook the garlic so that it is golden on each side and then gently pour the baghaar/tadka on top of the raita.
- TIP: If you want the baghaar to be a prettier color add a tiny bit of red chilli flakes after you take it off the heat, they will give the oil a redder color.
Madiha says
I loveee this recipe, pairs so well with any other rice dish but even delicious and satisfying on its own.
Sarah Mir says
I feel the same way! thank you for your rating and comment!!!!
Sarah says
It was fabulous Sarah! We call it Bangin’ Raita 😉
Sobia says
We make this regularly in my house. Specially with biryani and pulao. Never tried it with roti. Will definitely serve it with aalo parathhas next time. Also will make it with garlic next. Quite an interesting addition. Never thought of it. I do garnish it chopped green chillies right before pouring the tarka just cause we like it on the spicy side. Crushed red chillies would do the trick too. Thanks for sharing
sarahjmir@gmail.com says
Oooooh fried chilies is such a great idea!!! last time I made this I rubbed the eggplants slices with garlic salt and chili before frying and it was even better!
Sarah K. says
I googled eggplant raita as I was missing my mommy’s cooking and I randomly clicked in here not realized it was your blog! (I also follow you on insta.) I’m def not a good cook but this was nice and simple, and I stood over the counter gobbling up about a quarter of it right out of the serving dish. 🙂 My husbands exact words were “Damn son! This is good.” Next time I’ll try roasting the eggplants because I have zero patience for frying stuff until it’s just right.
Thanks, Sarah!
sarahjmir@gmail.com says
Ever since you have mentioned it to me I have been craving it! Thank you for making it and yes roasting is a great idea!!!
T says
Tried this today, loved it!!!
sarahjmir@gmail.com says
So glad to hear it and thank you so much for letting me know!
Rebecca | Becky Keeps House says
I am cracking up at your “namaklaalmirch” because here in Pakistan when you ask an aunty for a recipe she’ll get to the part where the spices come in and be like “namaklaalmirchhaldidhaniya” all in one breath as if that is an absolute given for every recipe and the other person just nods in agreement like “yes of course” and the person reciting the recipe just goes on.
I love this recipe, and we make it only slightly differently in our home but basically yes, this recipe is a STAPLE in my home because I love bangan (much to my husband’s dismay, lol.) I’ve only had this with roti or regular parathas, but definitely going to try with aloo ka paratha next time!
sarahjmir@gmail.com says
ok so I need to know now! how do you make yours that it's different??!?! am SO curious!