‘Dahi Masala Baigan’
I adore eggplants-the beautiful, royal purple elegance, the shape, the many different types and the endless possibilities! In just about any form-roasted, sauteed, fried, pulsed, coated, baked, or layered, these beauties never fail to impress. Of course they are delicious, but also so versatile. Hence, whenever I can get my hands on this glowing gorgeousness of a vegetable, you know that an eggplant dish will be for dinner! I will probably make a subcategory on this blog titled “Eggplant recipes,” but for now, let’s talk about this Dahi masala baigan recipe (Urdu for Eggplant in spiced yogurt). You can actually roast the eggplants as well but in this recipe I slice and shallow-fry them. This locks in an incredible amount of moisture and deliciousness. Let’s get straight to the prep and cooking.
Eggplant in spiced yogurt
This recipe, known as Dahi Masala Baigan in Urdu, exemplifies the versatility of eggplants and the many ingredients it pairs so well with. The layering with yogurt and roasted spices takes your tastebuds on an international journey.
Servings: 5
Ingredients
Main ingredients and spices
- 2 large Eggplants Globe eggplants
- 1 tsp Kashmiri Lal Mirch powder
- 1 tsp Coriander powder roasted and ground
- 1/2 tsp Cumin powder roasted and ground
- 1/4 tsp Garam Masala powder
- 1/4 tsp Turmeric powder
- 1/4 tsp red pepper flakes
- 1.5 tsp fresh garlic paste
- 1 tsp fresh ginger paste
- 20 oz plain yogurt
- 1-2 bunches fresh coriander leaves stemmed and chopped
- 1/2 cup Canola oil for shallow frying
- Salt to taste
for ‘tadka’ (tempering)
- 3 tbsp grapeseed oil
- 6 curry leaves (Kadi patha)
- 2 peeled garlic cloves
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp fenugreek seeds
- 3 dried red chilis
Instructions
Eggplant preparation
- Wash, pat dry and slice the eggplants into approximately 1/4″ pieces (doesn’t have to be exact)! Sprinkle the eggplant slices with salt and let the slices rest in a colander with a bowl underneath for about 15 minutes. This allows for some of the bitterness to be drawn out and also seasons the eggplants.
- Heat Canola oil in a skillet on high heat (enough to shallow fry the eggplants). When the oil is hot, turn heat to medium high and gently place eggplants in skillet (single layer). Cook for approximately 3 minutes on one side on medium high heat and then turn eggplant slices one-by-one when the side is browned (caramelized color, please take caution not to burn the slices). Then turn the heat to medium low and continue to cook the eggplants (now the other side) for approximately 8-10 minutes covered with lid (until the eggplant is cooked thru and soft).
- The eggplant slices should be cooked in single layer batches in the skillet (around three batches depending on size of skillet). Once the first batch is cooked thru, remove cooked slices and place on a paper towel lined sheet pan. Repeat steps to fry all remaining slices. Let slices rest.
Yogurt Preparation
- Whisk approximately 20 oz of plain yogurt (a little more than half of a standard yogurt tub). You may add 1/4 cup water or less (if needed) to get a smooth consistency when whisking but you do not want it to be too thin either. Add 1/2 tsp salt (or to taste) and mix well.
For spice mixture
- You can start this spice mixture while your first batch of eggplants is cooking (covered with lid on medium low heat).Add 4 tsp of grapeseed oil in a skillet and place on medium high heat. When oil is hot, add the ginger and garlic paste and cook for approximately 2 minutes. Turn heat to medium low. Add all the dry and roasted spices, mix well and cook for 1 minute. Once the spice mixture becomes aromatic, add 3-4 tsps of water to make a paste. Continue cooking this mixture on medium low heat for an additional 8-10 minutes. Add salt to taste and mix. Once spice mixture is aromatic and cooked thru, turn off heat and let rest.
For preparation of ‘tadka’ (tempering)
- In another small skillet, add 3-4 tsp of grapeseed oil on high heat. When oil is hot, lower heat to medium high and add the peeled garlic cloves first. Cook for about 2 minutes. When color of garlic cloves changes to light brown, add mustard, cumin and fenugreek seeds and let cook for 2-3 minutes, stirring well, but gently. Then, add dried red chillies and curry leaves (kadi patha) and cook for an additional 4 minutes stirring gently as needed. Please take caution not to burn. Adjust your heat as required. Remove skillet from heat and let rest.
For final layering of dish
- In serving dish (clear, rectangular dish is probably best so the layers can be seen), place some of the spice mixture (1 tsp) as the first layer. I like to spread some of the spice mixture on the bottom of the serving dish using a pastry brush-works really well! Then place eggplant slices in a single layer, add more spice mixture and gently spread, sprinkle freshly chopped coriander leaves, add whisked yogurt (3-4 tbsps) on top as another layer. You don’t want to completely soak the eggplants in the yogurt. Just enough so the slices are partially covered with the yogurt but can also be seen. Repeat layers until you use all the eggplant slices. Top with any remaining spice mixture (if left) and garnish with remaining freshly chopped coriander leaves. For the final top layer, I add only a little yogurt so that the eggplants can be visible. Add the ‘tadka’ on top.
- ‘Nosh farmaa’iye!’ Serve and enjoy every bite! This dish can be refrigerated and served chilled, or it is even delicious served at room temperature. Tastes great with toasted/warmed garlic naan (Indian flat bread available at most grocery stores). Also delicious with plain white basmati rice.