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Photo of Dahi Baigana by Roshni Subudhi at BetterButter

Dahi Baigana

Roshni Subudhi
15 minutes
Prep Time
20 minutes
Cook Time
4 People
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Hi friends, this is the first video I have recorded by myself while cooking, hope the video comes out well. Now one healthy point is that in this recipe, generally baingan or brinjal is deep fried, however without deep frying also you get the same taste and flavor.

Recipe Tags

  • Veg
  • Easy
  • Bachelors
  • Orissa
  • Pan fry
  • Whisking
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. 1 big brinjal, cut into thin slices
  2. 2 cups thick curd
  3. 1/4 tsp turmeric powder
  4. 1 tsp red chilli powder
  5. 4 tbsp sugar
  6. 1 tbsp mustard oil
  7. 2 tsp cooking oil
  8. 1/4 tsp mustard seeds
  9. 1/4 tsp cumin seeds
  10. 1/2 tsp udad daal
  11. 1/8 tsp sounf
  12. 4-6 fenugreek seeds
  13. 10 to 12 curry leaves
  14. A pinch of asafoetida powder
  15. salt to taste
  16. 1 whole red chilli
  17. 2 green chillies, slit
  18. 1/2 tsp degi mirch powder
  19. For garnishing:
  20. 2 to 3 string of curry leaves (12 to 14 curry leaves)
  21. cumin and red chilli crushed powder


  1. Cut the brinjal into thin slices. (as I have not deep fried this so I cut into little thin slices.) Now add turmeric powder, 1/2 tsp red chili powder, salt and mix well.
  2. Now heat a tava and spread mustard oil. (Keep the flame high)
  3. Now put in the masala coated brinjal. Shallow fry this till it turns golden color and crispy from both sides. (while shallow frying keep the flame low).
  4. Whisk the curd properly so that no lumps are there. Add red chili powder, salt, sugar to the curd and mix it well. Add the crispy brinjals to this and smoothly mix it.
  5. Now heat cooking oil and add mustards seeds, cumin seeds, udad daal, fenugreek seeds, sounf, whole red chilli, green chilli and asafoetida powder.
  6. When mustard seeds start to crackle and the udad daal turns golden, just add the degi mirch powder to give color to the dish. Then add this tempering to the curd mixture.
  7. Sprinkle crushed cumin and red chili powder and garnish it with curry leaf strings.

Reviews (2)  

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Sujata Limbu
Sujata Limbu   Jun-20-2016

would like to try this dish :)

neelam verma
neelam verma   Jun-15-2016

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